1 onion - sliced
2 cloves garlic - peeled and finely sliced
500g rabbit mince
a splash of red wine
750ml tomato passata - also called tomato puree or sugo
a handful of freshly grated cheddar cheese
1 tablespoon dried basil leaves
1 teaspoon dried chilli flakes
freshly ground black pepper and salt to season
4 large sheets instant lasagne
300g ricotta cheese
a handful of roughly chopped mushrooms
1 Heat some oil in a large saucepan over a low flame. Add the onion and garlic. Cook for 15 minutes.
2 Add the rabbit mince. Give the mince a bit of colour and then add the red wine, tomato passata, mushrooms, basil leaves and chilli flakes. Season with pepper and salt. Simmer for 20 minutes, stirring occasionally.
3 Spoon about half a cup of the meat sauce into a casserole dish and top with a lasagne sheet. Spoon some meat sauce on top of the lasagne sheet and spread it out, ensuring the entire sheet is covered. Spread some ricotta on top of the meat sauce and top with another lasagne sheet. Continue laying the ingredients in this order - lasagne sheet, meat sauce, ricotta - until you’ve used up all of the lasagne sheets. Top the final sheet with the remaining meat sauce and sprinkle grated cheddar over everything.
4 Bake the lasagne in a 180C preheated oven for 35 minutes.