Jul 14 2026
Restaurants›Skappo›Rigatoni Lasagna Recipe

Rigatoni Lasagna Recipe

Inspired by Skappo
Time2h 30m
Serves6

Braised rabbit with guanciale, carrots, onions and celery in a tomato sauce.

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Ingredients

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Pasta

Rabbit and Sauce

Layering

Method

Preparation

  1. 1

    Prepare the Rabbit

    In a large pot, heat olive oil over medium heat. Add the diced guanciale and cook until it becomes crispy. Add the rabbit pieces and sear them on all sides until browned, about 5-7 minutes.

  2. 2

    Add Vegetables

    Add the diced carrots, chopped onion, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

  3. 3

    Deglaze with Wine

    Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.

  4. 4

    Add Tomatoes

    Stir in the crushed tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 hours, or until the rabbit is tender and fully cooked.

Cooking Pasta

  1. 5

    Cook Rigatoni

    In a separate pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Assembly

  1. 6

    Layer the Ingredients

    Preheat your oven to 180°C (350°F). In a baking dish, start by spreading a thin layer of the rabbit sauce at the bottom. Add a layer of rigatoni, followed by a layer of mozzarella and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.

Baking

  1. 7

    Bake the Lasagna

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

  2. 8

    Garnish and Serve

    Once out of the oven, let the lasagna cool for a few minutes. Garnish with fresh basil leaves before serving.

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