Rabbit ragù lasagne
- June 2018
- Serves 6-8
- Hands-on time 1 hour 10 min, oven time 35-40 min
We’ve used rabbit in the rich ragû for its deep, gamey flavour, which stands up well next to the grana padano béchamel and intense, tomato sauce.
We also have a lovely slow-cooked rabbit stew, which you can make in one pot.
- 22.9g (1.9g saturated)
- 34.5g (11.5g sugars)
Assemble the lasagne, cover and chill for 24 hours, or freeze for 1 month wrapped in cling film and foil. Bake from frozen for 1 hour.
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