White lasagna with artichokes and rabbit ragù, a creamy and refined first course perfect for a special lunch.
“White” lasagnas have always intrigued me more than the red ones, because they always seemed like a 5-star restaurant gourmet recipe!
I love oven-baked lasagnas so soft, creamy, more delicate and delicious even without necessarily using tomato.
I don’t cook artichokes often but I really like them and after I oddly found rabbit ground meat at Famila in San Lazzaro I thought of this white lasagna with artichokes and minced rabbit.
The lasagna tastes like home, like Sunday, a table set with all the trimmings and the whole family ready to taste it.
The white lasagna with artichokes and rabbit ragù is a delicate first course, perfect for holidays or an important dinner.
The white ragù made with rabbit, soft and light, joins the artichokes simply sautéed in a pan and the creamy béchamel, creating a chic lasagna with a balanced flavor. A recipe I recommend for the upcoming holidays and that I know will win you over!
P.S. I had some Taleggio that I adore and I melted it into the béchamel!
……………………………………………………………………………………………………….
I opened a free recipes channel on WhatsApp open to everyone with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet recipe and one savory recipe!
……………………………………………………………………………………………………….
Always on the topic of lasagna recipes I leave you other ideas just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1.1 lb rabbit, ground
- 1 2/3 cups béchamel
- 1 lb lasagna sheets
- 3.5 oz Taleggio
- 4 artichokes
- 1 shallot
- 1/2 glass dry white wine
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste rosemary
- to taste grated Parmesan
- to taste lemon
Tools
- Lasagna pan
- Casseroles
Steps
Clean the artichokes, removing the inner choke and the tougher outer leaves.
Slice them and place in a bowl of water acidified with lemon slices.
In a pan heat a drizzle of extra virgin olive oil with a whole clove of garlic (to be removed at the end of cooking).
Then add the artichoke slices, salt, pepper and cook for a few minutes, adding a splash of water only if necessary; they should stay tender but not fall apart.
Now let’s prepare the rabbit!
Finely chop the shallot and let it soften in a non-stick pan with a little extra virgin olive oil.
Add the ground rabbit, break it up and brown well.
Then deglaze with white wine, letting the alcoholic part evaporate over medium-high heat.
Add a few sprigs of rosemary and season with salt and pepper.
Bring to doneness (a few minutes will be enough), adding a very small amount of boiling water if needed.
The ragù should be soft but not watery.In a small pan warm the béchamel over very low heat, adding the Taleggio cut into pieces so it melts.
To assemble the lasagna with white rabbit ragù and artichokes, spread a thin layer of béchamel in a baking dish, then a layer of lasagna sheet.
Add rabbit ragù, artichokes, béchamel and a light sprinkle of Parmesan.
Continue layering until all ingredients are used.
Finish the top layer with béchamel and cheese and bake in a preheated oven at 356°F for about 25-30 minutes.When done, let rest for about ten minutes and then serve at the table.
Enjoy your meal!
Annalisa
