Easy

Rabbit and roasted pepper lasagne

Name: Rabbit and roasted pepper lasagne
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 180 g Lasagne sheets (9 dry sheets, about 20 g each); 500 g Rabbit (boneless leg meat); 600 g Red pepper (3 trimmed); 850 g Crushed tomatoes; 12 g Garlic; 75 g Parmesan cheese (grated); 40 g Extra virgin olive oil (20 g sauce and 20 g meat); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Lasagne sheets. Usual composition; check the label or the dough/sauce recipe: Lasagne sheets. Milk: Ingredient to check: Parmesan cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Lasagne with rabbit, roasted peppers and homemade tomato sauce, without béchamel.

Jump to steps

30 minpreparation and possible waiting

1 h 5 mincooking

4servings

2.448 kcalwhole recipe

612 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Low carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 200°C. 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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.