Rabbit and roasted pepper lasagne
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 95 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Lasagne sheets 9 dry sheets, about 20 g each 180 g
- Rabbit boneless leg meat 500 g
- Red pepper 3 trimmed 600 g
- Crushed tomatoes 850 g
- Garlic 12 g
- Parmesan cheese grated 75 g
- Extra virgin olive oil 20 g sauce and 20 g meat 40 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Roast the whole peppers at 200°C for 35–40 minutes, turning once. Leave covered for 10 minutes, then peel and slice into strips. Meanwhile, lightly brown the sliced garlic in 20 g oil, add the crushed tomatoes and simmer for 35–40 minutes.
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Cook the lasagne sheets according to the packet, drain and lay out. Cut the rabbit into 1 cm cubes and season with salt and pepper. Brown in the other 20 g oil for 6–8 minutes, add the peppers and half the sauce and cook for another 8 minutes until the meat is fully cooked. Check for 71°C in the rabbit meat.
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Spread a little reserved sauce in a baking dish. Layer three sheets, half the filling, another three sheets, the remaining filling and the final three sheets. Cover with all the remaining sauce and the Parmesan.
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Bake at 180°C for 20 minutes until bubbling and hot in the centre. Rest for 5 minutes, divide into four and finish with parsley.
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