Braised Rabbit Lasagna Recipe
Make Braised Rabbit Lasagna Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Braised Rabbit Ragù
Béchamel (White Sauce)
Cheese & Assembly
Finishing & Seasoning
Method
Braised Rabbit Ragù
- 1
Prepare and brown rabbit
Pat rabbit pieces dry and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Heat 2 tbs olive oil and 1 tbs butter in a heavy Dutch oven over medium-high heat until shimmering. Brown rabbit in batches, 3–4 minutes per side, until golden but not cooked through. Transfer browned pieces to a plate.
- 2
- 3
Build flavor
Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in white wine to deglaze, scraping up browned bits with a wooden spoon. Simmer until the wine is reduced by about half, 3–5 minutes.
- 4
Braise
Return rabbit to the pot. Add crushed tomatoes, stock, rosemary, thyme, bay leaf, crushed red pepper, remaining 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the meat is very tender and falling from the bone, 45–60 minutes. Check occasionally and add a splash of stock or water if liquid reduces too much.
- 5
Shred ragù
Remove rabbit pieces from the pot. When cool enough to handle, remove bones and shred the meat finely with forks. Return shredded meat to the pot and simmer uncovered for 10–15 minutes to concentrate flavors and thicken the sauce to a loose ragù consistency. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaf.
Béchamel (White Sauce)
- 6
- 7
Finish béchamel
Gradually whisk in the 3 cups of cold whole milk, a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly, until thick enough to coat the back of a spoon, 6–8 minutes. Stir in nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and set aside.
Cheese Mixture & Noodles
- 8
- 9
Prepare noodles
If using regular lasagna noodles, cook them in salted boiling water according to package instructions until al dente, about 8–10 minutes; drain and lay flat on a sheet tray brushed with a little olive oil to prevent sticking. If using oven-ready noodles, skip this step.
Assembly & Bake
- 10
- 11
Layer 1
Spread a thin layer (about 1/2 cup) of the rabbit ragù over the bottom of the dish, then a thin layer (about 1/2 cup) of béchamel. Arrange 3 lasagna noodles in a single layer over the sauces.
- 12
Layer 2
Spread one-third of the ricotta mixture over the noodles, then about one-third of the shredded rabbit ragù (about 1 cup) and a generous drizzle (about 1/3 cup) of béchamel. Sprinkle with 1/3 cup shredded mozzarella and 2 tbs grated Parmesan. Repeat two more times to form three layers total, finishing with béchamel and the remaining mozzarella and Parmesan on top.
- 13
- 14
Rest
Remove from oven and let rest for 15 minutes to set. This makes slicing cleaner and helps flavors meld.
Finish & Serve
- 15
Garnish and serve
Before serving, sprinkle remaining 1/2 cup grated Parmesan over the lasagna, scatter chiffonade basil (if using), and finish with a light drizzle of olive oil and a grind of black pepper. Cut into 8 portions and serve warm.