Lasagna with Rabbit Ragù and Mushrooms
17/11/2023- Start by preparing the soffritto: finely chop onion, carrot, and celery and sauté them in a large pan with a drizzle of oil and the garlic cloves until golden.
- Add the rabbit pieces and let them brown well on all sides. After that, deglaze with white wine and let it evaporate.
- Add the mushrooms, previously cleaned and cut into small pieces, and let them cook for a few minutes with the rabbit.
- Pour in the tomato sauce and broth, add rosemary, season with salt and pepper to taste and cook for at least 1 hour on low heat with the lid on, until the rabbit is tender and the sauce is nicely thickened. If necessary, add more broth during cooking.
- Once the rabbit is cooked, remove the pieces from the sauce and let them cool. Debone the meat and shred it, then put the meat back into the sauce.
For the béchamel:
- Melt the butter in a saucepan, add the flour and cook for a couple of minutes, stirring.
- Gradually pour in the warm milk, stirring continuously to avoid lumps. Cook the béchamel for about 10 minutes until it thickens. Season with salt, pepper, and add a pinch of nutmeg.
Assembling the lasagna:
- Prepare a lasagna dish and grease the bottom with a bit of béchamel.
- Lay down a first layer of fresh lasagna sheets, cover with some of the rabbit and mushroom ragù, a few spoonfuls of béchamel, and a sprinkle of Parmesan.
- Continue alternating layers until all ingredients are used up, finishing with ragù, béchamel and a generous sprinkle of Parmesan.
- Bake in a preheated oven at 180 °C (356 °F) for about 40 minutes or until the surface is nicely browned.
Curiosity
Lasagna with rabbit ragù and mushrooms represents a rich and tasty variation of the classic lasagna. This dish is perfect for those looking for a combination of earth and tradition. The rabbit, a delicate and lean white meat, is enhanced by the mushrooms that add body and depth to the sauce. In Italy, this recipe is an ideal choice for Sunday or holiday meals in the spirit of comfort food.
