Polish Style Lasagna
Indulge in the savory comfort of Polish Style Lasagna, a hearty twist on the classic Italian dish that brings the bold flavors of Eastern Europe to your table. This unique creation layers crispy, golden potato pancakes in place of traditional pasta, interwoven with smoky kielbasa sausage, tangy sauerkraut, and a rich, decadent cheese sauce crafted from Gruyere or Swiss cheese. Each bite is a symphony of textures and flavors, from the tender potatoes to the creamy, bubbly topping. Garnished with fresh dill and served with a dollop of sour cream, this crowd-pleasing casserole is as cozy as it is flavorful. Perfect for weeknight dinners or special occasions, Polish Style Lasagna is sure to become a family favorite while celebrating the rustic charm of Polish cuisine.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup sunflower oil or vegetable oil
- 1 pound kielbasa sausage
- 2 cups sauerkraut
- 3 tablespoons butter
- 2 tablespoons all-purpose flour (for sauce)
- 2 cups milk
- 2 cups shredded Gruyere or Swiss cheese
- 2 tablespoons fresh dill
- 0.5 cup sour cream
Instructions
Peel and grate the russet potatoes using a box grater or food processor.
In a large bowl, combine the grated potatoes with 2 eggs, 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Mix until well combined.
Heat a large skillet over medium heat and add a thin layer of sunflower oil or vegetable oil. Scoop about 1/4 cup of the potato mixture into the pan, flattening it into a pancake shape. Cook for 3-4 minutes on each side until golden brown. Repeat with the remaining mixture, setting each pancake aside on a paper towel to drain excess oil.
Slice the kielbasa sausage into 1/2-inch pieces and brown them in a large skillet over medium heat. Remove from heat and set aside.
In the same skillet, add 2 cups of sauerkraut and cook for 3-4 minutes to heat through. Set aside.
Preheat your oven to 375°F (190°C).
To make the cheese sauce, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 2 cups of milk, cooking until the mixture thickens. Remove from heat and stir in 1 1/2 cups of shredded Gruyere or Swiss cheese. Reserve the remaining 1/2 cup for topping.
Assemble the lasagna in a 9x13-inch baking dish. Begin with a layer of potato pancakes, followed by a layer of browned sausage, a layer of sauerkraut, and a drizzle of cheese sauce. Repeat the layers until all ingredients are used, finishing with a layer of cheese sauce.
Sprinkle the remaining 1/2 cup of shredded cheese over the top and bake uncovered for 30 minutes, or until the top is golden and bubbly.
Garnish with freshly chopped dill and serve warm with a dollop of sour cream on the side.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
