Recipe by Sandee Curtis 


This recipe is from Minsk.  Think of Lazanki as an Eastern European Lasagne.  To bring in a bit of Italy, pair this dish with a Tomato Salad on the side.


2 cups Flour - can be wheat, rye or buckwheat

1/2 cup Water

1/2 tsp Salt

1/2 tsp Sugar

1 tsp Vegetable Oil

3/4 lb Pork Shoulder

1/4 lb Smoked Sausages

1 medium Onion

1 Cabbage

1/2 tsp Salt

1/2 tsp ground Black Pepper

2 TB Vegetable or Olive

10 oz Cream

1/2 lb grated hard Cheese


Sift the flour, and mix in salt and sugar.  Make a hole in the center and vegetable oil, then pour  the water in slowly; knead the dough until it gets solid and flexible.  Roll out the dough; the layer should be about the thickness of a lasagne noodle.  Cut into squares or triangles.  Let the pasta dry a bit at room temperature.  Boil the Lazanki in salted water for 5 to 7 minutes.  Chop the onion and cabbage.  Dice the pork and sausages and fry until the fat starts to melt.  Put the meat into a bowl, leaving the fat in the pan.  In the same pan add the onion and cabbage and saute for 5 minutes.  Season with salt and pepper.  Preheat the oven to 350 F.  In the bottom of a medium size enameled iron casserole, pour the oil and swirl around to coat.  Layer the lazanki, cabbage and onion, meat and grated cheese, ending with grated cheese on top.  Pour the cream onto the layers.  Bake for 1 hour and serve.