Rabbit Lasagna

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Rabbit Lasagna
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2 h.


For the meat and pasta:
300 grams Lasagne noodle
1 onion
450 grams Rabbit (from the rear legs, boneless)
6 Tbsps olive oil
1 garlic clove
2 Tbsps Tomato paste
1 Tbsp Pastry flour
125 milliliters white wine
1 Tbsp rosemary
6 Sage (chopped)
freshly ground peppers
1 l Chicken broth
For the white sauce:
½ l milk
40 grams butter
40 grams Pastry flour
200 grams button Mushroom
2 Tbsps butter
100 grams freshly grated Parmesan
butter (for the pan)
How healthy are the main ingredients?
Parmesanolive oilTomato pasterosemaryoniongarlic clove

Preparation steps


For the meat: Peel and finely chop the onion. Cut the rabbit meat into cubes. In a saucepan, combine 2 tablespoons of olive oil and the meat and cook until it browns slightly. Stir in the tomato paste and press in the garlic. Sprinkle the sauce with 1 tablespoon of flour. Pour in the white and season with rosemary, sage, salt and pepper. Boil down to about one third. Add the broth. Cover and cook the stew over low heat for about 1 hour.


For the pasta: Cook the lasagna noodles in boiling salt water until al dente. Drain, rinse and drain again. Remove the noodles. Drizzle with the remaining olive oil and spread on a kitchen towel.

For the white sauce: Combine the butter and flour in a pot and cook. Stirring constantly, pour in the milk and continue stirring until the sauce is creamy. Season with salt and set aside. Clean the mushrooms and cut into thin slices. Sauté in 2 tablespoons of butter and set aside.


Line a greased casserole with a layer of lasagna noodles. With another layer of noodles between each of the following, top with the rabbit sauce, the white sauce and the mushrooms. Sprinkle each layer with Parmesan. Finish with white sauce and parmesan. Bake on the center rack in a preheated oven (200°C (approximately 400°F)) for about 30 minutes.