Lazanki

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Buckwheat lazanki from scratch, with cabbage, bacon and mushrooms

Servings

Prep Time 30

Cook Time 27

Total Time 1

EQUIPMENT

Rolling Pin
Pizza Cutter

INGREDIENTS

1,5 cup buckwheat flour (200 g)
2 eggs
2,15 oz smoked sausage (300 g)
3,5 oz smoked bacon (100 g)
9,5 oz sauerkraut (270 g)
8,5 oz fresh cabbage (240 g)
7 oz mushrooms (200 g)
1 onion
4 cloves garlic
½ tbsp olive oil
salt
black pepper
dried sweet paprika
marjoram

INSTRUCTIONS

Bring water to a boil in two pots. In one, cook sauerkraut with a bay leaf for 20 minutes, and in another, boil the sausages for 15 minutes.
Whisk two eggs and gently mix them into the flour. Add a pinch of salt. Knead until getting a rough, shaggy ball of dough. Transfer it to a floured surface and knead for at least 8 minutes.
Cover the dough with a plastic wrap and rest for about 15 minutes.
When rested, divide it into four even pieces. Roll out each piece on a clean, flour- sprinkled surface to a desired thickness.
Cut the dough into rectangular noodles using a pizza cutter or a sharp knife. Transfer lazanki to a clean kitchen towel, generously sprinkled with flour and repeat the process for each fourth of the dough.
Dice the onions and garlic into small pieces. Wash and slice the mushrooms and cabbage, too. Do the same with bacon.
In a large pan, saute the onions and garlic over medium heat. Add sliced bacon and saute for two minutes longer.
Add fresh cabbage and mushrooms to the pan. Sprinkle with salt to taste, together with dry paprika and marjoram. Gently stir and add half cup of water. Cover the pan with a lid and cook for about 15 minutes.
Cut the sausage into thinner pieces and drain the sauerkraut. Add both to the pan and stir until all ingredients combine. Add black pepper and cook for another 10 minutes.
In the meantime, bring a large pot of water to a boil. When the sauce is done, transfer lazanki to the pot and cook for about three minutes.
When cooked, drain the noodles and add them to the sauce. Gently stir until all the ingredients fuse together perfectly. Try your lazanki and add more salt and black pepper if needed.
Serve while still hot with a glass of good wine or tea and enjoy!

Video

NOTES

Opt for organic free-range eggs and, if possible, organic buckwheat flour.
Knead the dough thoroughly for a smooth and elastic texture. Wrap it in plastic wrap and rest for at least 20 minutes.
Sprinkle flour on both sides of the pasta and your work surface to prevent sticking, and roll out the dough evenly for uniform cooking.
Fresh pasta cooks in 2-4 minutes. Taste it to ensure it’s al dente.
Dry lazanki on a floured kitchen towel for about 48 hours and store them in a dry place.
If you are short on time, use store-bought lasagna sheets. Quickly dip them in boiling water and cut them into rectangles for lazanki noodles.
Enhance your lazanki with wild mushrooms like porcini, chicken of the woods, or chanterelles for exceptional flavor.
Choose homemade smoked meat. Homemade smoked bacon and sausages offer superior taste without additives.
Cook sauerkraut with a bay leaf. Adding a bay leaf can help reduce gas and bloating.
Substitute smoked meat with beans for a delicious vegetarian version of lazanki.

Author: Food nutters

Calories: 377kcal

Cost: $9

Course: dinner, Lunch

Cuisine: East Euroean, Polish, Slavic

Keyword: buckwheat, cabbage, mushrooms, pasta, sausage

Nutrition