Jul 14 2026
Restaurants›Skappo›Rigatoni Lasagna Con Coniglio Recipe

Rigatoni Lasagna Con Coniglio Recipe

Inspired by Skappo
Time2h
Serves4

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

Assembly

Method

Pasta Preparation

  1. 1

    Cook the Rigatoni

    Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.

Rabbit and Sauce Preparation

  1. 2

    Sear the Rabbit

    In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the rabbit pieces and sear until browned on all sides, about 5-7 minutes. Remove the rabbit and set aside.

  2. 3

    Cook the Guanciale

    In the same pot, add the diced guanciale. Cook until crispy and the fat has rendered, about 3-4 minutes.

  3. 4

    Add Vegetables

    Add the chopped carrots, onion, and celery to the pot. Sauté until softened, about 5 minutes.

  4. 5

    Deglaze and Braise

    Add the red wine to deglaze the pot, scraping up any brown bits. Bring to a simmer and cook for 2 minutes. Return the rabbit to the pot, add the crushed tomatoes, thyme, salt, and pepper. Cover and let braise on low heat for about 1 hour, or until the rabbit is tender.

Assembly

  1. 6

    Layer the Lasagna

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

  2. 7

    Bake

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

  3. 8

    Serve

    Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy!

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