White Lasagna

Method

1. Grind the rabbit meat using a meat grinder. Also finely chop onion, carrot and celery for the soffritto.
2. In a pan, heat some olive oil and a knob of butter, add the chopped vegetables and a pinch of salt, cook gently until softened, about 10-15 minutes.
3. For the mornet (taleggio béchamel): in a saucepan melt 100 g butter, add 100 g flour and cook the roux for a few minutes. Gradually add 1 litre warm milk, stirring constantly. Add nutmeg and salt. Remove from heat and stir in the taleggio cheese until melted and smooth. Cover with cling film to prevent a skin.
4. Add the ground rabbit to the soffritto pan, increase heat and brown the meat well. Season with salt. Add the savoy cabbage cut into thin strips. Add a little water to deglaze and to create moisture. Cook for 20-30 minutes until the cabbage is tender and the ragù is flavoursome.
5. Preheat oven to 190-200°C.
6. Assemble the lasagna: spread a thin layer of mornet on the bottom of a baking dish. Add a layer of ragù, then lasagna sheets (uncooked). Repeat layers, finishing with a layer of mornet and a generous grating of Parmigiano Reggiano.
7. Bake for about 30 minutes until golden and bubbling. Let rest for 15 minutes before serving.