Coniglio Lasagna with Ricotta cheese

This is the best recipe for homemade Italian-style lasagna. It has been adapted to serve up a rabbit variant using rabbit mince and bacon as the meat base for the  source.  You need to order some rabbit mince in advance for this recipe.

Yields8 ServingsPrep Time2 hrsCook Time50 mins

Ingredients
 1 kg rabbit mince
 250 g diced bacon
 1 large onion, diced coarsely
 5 garlic cloves, crushed
 800 g tinned crushed tomatoes
 50 g tomato paste
 400 g tinned tomato sauce
 ½ cup chicken stock
 2 tsp white sugar
 500 g lasagna noodles
 800 g ricotta cheese
 1 large egg
 800 g deli sliced mozzarella cheese
 1 cup freshly grated Parmesan cheese
 ½ cup fresh basil,chopped
 ¼ cup fresh chopped parsley
 ¼ tsp ground black pepper
 1 tsp ground oregano
 ½ tsp salt
  tsp nutmeg
 1 tsp fennel seeds

Prepare the Meat Sauce
1

In a large pot over medium heat, add rabbit mince. Break up the meat into small pieces. Add onion, garlic and diced bacon. Cook until meat is well browned, stirring constantly.

2

Stir in sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley.

3

Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-2 hours, stirring occasionally.

Prepare Lasagna Noodles
4

Place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

Prepare Ricotta Cheese Mixture
5

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

To Assemble Lasagna
6

Preheat oven to 180 degrees Celsius . Lightly grease a deep 9x13 pan.

7

To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan.

8

Place 4 noodles on top.

9

Spread with ⅓ of the ricotta cheese mixture.

10

Top with ¼ of mozzarella cheese slices.

11

Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup Parmesan cheese.

12

Repeat layering two more times to create three complete layers.

13

To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese.

Bake and Serve
14

Cover loosely with aluminum foil. Do not let the foil touch the cheese. Bake in preheated oven for 25 minutes.

15

Remove foil, and bake an additional 25 minutes to allow cheese to brown.

16

Rest for 15 minutes, cut in serving portions, serve hot.

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Ingredients

Ingredients
 1 kg rabbit mince
 250 g diced bacon
 1 large onion, diced coarsely
 5 garlic cloves, crushed
 800 g tinned crushed tomatoes
 50 g tomato paste
 400 g tinned tomato sauce
 ½ cup chicken stock
 2 tsp white sugar
 500 g lasagna noodles
 800 g ricotta cheese
 1 large egg
 800 g deli sliced mozzarella cheese
 1 cup freshly grated Parmesan cheese
 ½ cup fresh basil,chopped
 ¼ cup fresh chopped parsley
 ¼ tsp ground black pepper
 1 tsp ground oregano
 ½ tsp salt
  tsp nutmeg
 1 tsp fennel seeds

Directions

Prepare the Meat Sauce
1

In a large pot over medium heat, add rabbit mince. Break up the meat into small pieces. Add onion, garlic and diced bacon. Cook until meat is well browned, stirring constantly.

2

Stir in sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley.

3

Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-2 hours, stirring occasionally.

Prepare Lasagna Noodles
4

Place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

Prepare Ricotta Cheese Mixture
5

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

To Assemble Lasagna
6

Preheat oven to 180 degrees Celsius . Lightly grease a deep 9x13 pan.

7

To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan.

8

Place 4 noodles on top.

9

Spread with ⅓ of the ricotta cheese mixture.

10

Top with ¼ of mozzarella cheese slices.

11

Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup Parmesan cheese.

12

Repeat layering two more times to create three complete layers.

13

To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese.

Bake and Serve
14

Cover loosely with aluminum foil. Do not let the foil touch the cheese. Bake in preheated oven for 25 minutes.

15

Remove foil, and bake an additional 25 minutes to allow cheese to brown.

16

Rest for 15 minutes, cut in serving portions, serve hot.

Coniglio Lasagna with Ricotta cheese

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