Lazanki is the Belarusian

Belarusian language

The Belarusian language , sometimes referred to as White Russian or White Ruthenian, is the language of the Belarusian people...

 and Polish

Polish language

Polish is a language of the Lechitic subgroup of West Slavic languages, used throughout Poland and by Polish minorities in other countries...

 name for a type of pasta dish.

Lazanki arrived in the Polish-Lithuanian Commonwealth

Polish-Lithuanian Commonwealth

The Polish–Lithuanian Commonwealth was a dualistic state of Poland and Lithuania ruled by a common monarch. It was the largest and one of the most populous countries of 16th- and 17th‑century Europe with some and a multi-ethnic population of 11 million at its peak in the early 17th century...

 in mid-16th century when Bona Sforza

Bona Sforza

Bona Sforza was a member of the powerful Milanese House of Sforza. In 1518, she became the second wife of Sigismund I the Old, the King of Poland and Grand Duke of Lithuania, and became the Queen of Poland and Grand Duchess of Lithuania.She was the third child of Gian Galeazzo Sforza and his wife...

, Italian wife of King Sigismund I the Old

Sigismund I the Old

Sigismund I of Poland , of the Jagiellon dynasty, reigned as King of Poland and also as the Grand Duke of Lithuania from 1506 until 1548...

, brought high Italian cuisine to the country. Unlike most Italian dishes in these parts of Europe, lazanki has survived into the 21st century, although the long and cultural history of the dish has been largely forgotten. Stiff wheat

Wheat

Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...

, rye

Rye

Rye is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder...

 or buckwheat

Buckwheat

Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...

 dough

Dough

Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...

, rolled thin and cut into triangle

Triangle

A triangle is one of the basic shapes of geometry: a polygon with three corners or vertices and three sides or edges which are line segments. A triangle with vertices A, B, and C is denoted ....

s or rectangle

Rectangle

In Euclidean plane geometry, a rectangle is any quadrilateral with four right angles. The term "oblong" is occasionally used to refer to a non-square rectangle...

s, is boiled, drained, and eaten with melted pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 fat

Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...

, vegetable oil, or sour cream

Sour cream

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...

. In Poland, they are often mixed with cabbage or sauerkraut

Sauerkraut

Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

 and small bits of sausage, meat and/or mushrooms.