The ‘white’ lasagnas have always intrigued me more than the red ones because they seemed like a five-star gourmet recipe!
I love oven-baked lasagnas that are so soft, creamy, more delicate, and exquisite even without having to use tomatoes.
I don’t cook artichokes often, but I like them a lot, and after finding surprisingly some ground rabbit at Famila in San Lazzaro, I thought of this white lasagna with artichokes and rabbit.
Lasagna tastes like home, like Sunday, with a table set with all the trimmings and the whole family ready to taste.
The white lasagna with artichokes and rabbit is a delicate first course, perfect for festivities or an important dinner. The rabbit white ragù, soft and light, combines with simply sautéed artichokes and creamy béchamel, creating a chic lasagna with a balanced taste. A recipe I recommend for the upcoming holidays that I know will win you over!
P.S. I had some taleggio which I love to the point of madness, and I melted it with the béchamel!
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I have opened a new channel of recipes that is free for everyone on WhatsApp, no notifications or sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 lb lbs rabbit meat (ground)
- 1 3/4 cups cups béchamel sauce
- 1 lb lbs lasagna sheets
- 3.5 oz oz Taleggio cheese
- 4 artichokes
- 1 shallot
- 1/2 cup dry white wine
- 1 clove garlic
- to taste extra-virgin olive oil
- to taste salt
- to taste rosemary
- to taste grated Parmesan cheese
- to taste lemon
Tools
- Lasagna Pans
- Casseroles
Steps
Clean the artichokes by removing the central choke and the tougher outer leaves.
Slice them and place them in a bowl with water acidulated with lemon slices.
In a pan, heat a drizzle of extra virgin olive oil with a whole garlic clove (to be removed at the end of cooking).
Add the artichoke slices, salt, pepper, and cook for a few minutes, adding a splash of water only if necessary, they should remain soft but not mushy.
Now let’s prepare the rabbit!
Finely chop the shallot and let it sauté in a non-stick pan with a little extra virgin olive oil.
Add the ground rabbit and brown it well.
Deglaze with white wine, evaporating the alcoholic part over medium-high heat.
Add a few sprigs of rosemary and season with salt and pepper.
Finish cooking (a few minutes will be enough), adding a little boiling water if needed.
The ragù should be soft but not too liquid.In a saucepan, put the béchamel and gently warm it with the taleggio cut into pieces.
For assembling the lasagna with white rabbit ragù and artichokes, spread a layer of béchamel in a baking dish, then a layer of pasta sheets.
Add rabbit ragù, artichokes, béchamel, and a light sprinkle of Parmesan cheese.
Continue layering until all ingredients are used.
Finish the last layer with béchamel and cheese and bake in a preheated oven at 356°F for about 25-30 minutes.Once cooked, let it cool for about ten minutes before serving at the table.
Enjoy your meal!
Annalisa
