WILD RABBIT LASAGNA
Updated: Feb 20, 2021
I hope that no one is in the middle of a New Years diet because this recipe will make you want to take a rain check on that! This is a total crowd pleaser, especially for those that claim that wild game doesn't taste good!
1 lb ground sweet Italian sausage
1 lb ground wild rabbit (1-2 wild rabbits depending on size)
3 cloves garlic, minced
1 small yellow onion, diced
36 oz ricotta cheese
10 oz fresh spinach, roughly chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp flat leaf parsley
1 tsp dried oregano
1/2 cup fresh basil, roughly chopped + more for garnish
12oz shredded mozzarella cheese
1/4 cup grated parmesan reggiano cheese
32 oz pasta sauce of choice
Lasagna noodles, cooked al dente
Olive oil or butter
Preheat oven to 350°F
Add 2 tbsp of butter or oil to a large skillet or Dutch oven. Heat pan to medium high, then add in diced onion and cook for 4-5 minutes.
Add in garlic and cook for one minute.
Add in ground pork and rabbit and cook until browned, stirring occasionally. Drain and set in a medium sized bowl.
Add 1/2 cup ricotta, then add spinach, onion powder, garlic powder, parsley, oregano, basil, 1/2 cup pasta sauce and salt and pepper (to taste) to the bowl and mix evenly.
In a 9 x 13 baking dish, spoon a thick even layer of pasta sauce to the bottom of the dish
Add a layer of lasagna sheets side-by-side to the dish. Spoon a layer of the meat mixture over the pasta.
Add another layer of lasagna sheets and top with a layer of ricotta, sprinkle lightly with shredded mozzarella cheese then a layer of pasta sauce. Dust with Parmesan cheese.
Repeat this process alternating between layers of meat and cheese/sauce layers until out of lasagna.
Top with another layer of pasta sauce, the rest of the mozzarella cheese and a dusting of Parmesan.
Cover with foil and place in the oven. Bake for 45 minutes. Let sit for 5 minutes before cutting. Garnish with fresh basil and serve using a spatula