Hare lasagne

[mattnovak]

Made a big batch (well, one local hare's worth) of ragu about 3 months ago. Cooked it whole with a soffrito, garlic, tomatoes, porcini, herbs, garlic etc. then stripped the meat - surprising amount of bones in a hare!

Its absolutely delicious with fresh pasta and parmesan (and some Balsamica and olive oil to taste) but due to an impending house move we're on an 'eat down' of the freezers contents and I figured that this would be a good way to use up a few servings worth.

I planned to freestyle it to some extent, but traditionally you can add ricotta and even sliced hard boiled eggs and peas to a lasagne - so I may add some thinly sliced mozzarella and / or sun dried tomato paste between layers.

Any other suggestions? I may even break with tradition and use a sharp, dry cheddar for the top.

[J8 SVG]

I always chuck loads of cheddar in my bechamel sauce and put a sneeky layer of mozzarella & fresh basil in the middle, a mixture of grated Parmesan & Mozzarella on top

[mattnovak]

Thanks, good suggestion. I might throw a layer of spinach and ricotta in. If its any good I'll take some pics. If, not, I'll delete this thread and pretend it never happened.

[21TonyK]

If I have them to hand I always try to get sundried tomatoes and mozzarella in the layers somewhere, then top with béchamel, parmesan and nutmeg.

[Mobile Chicane]

Personally I think your ragu sounds perfect. I wouldn't be inclined to add sun dried tomatoes, spinach or any of that shizzle, just layer well and top with bechamel.

Aged Parmesan on top for the win.

[oddman]

pappardelle is the traditional accompaniment

Start with your ragu and add double cream to make a sauce which will coat the pasta.

Lots of parmesan and parsley

So rich and filling. I used the legs of a hare and yielded at least 10 portions - excuse for very good north Italian wine.

Tortellini made with reduced ragu would be nice

[jet_noise]

Not to be confused with Hare Krishna.
(I know I'm in the Foodie thread but my mind wandered!)