Friday, July 25, 2014

Rabbit & Bacon Lasagna Rolls

8 lasagna pasta, cooked and drained.
1 pound bacon
1 small red or yellow onion
6 cloves of garlic, crushed
2 cups cooked and shredded rabbit meat
2 cups of Alfredo cream sauce
1/2 cup mozzarella (to sprinkle on top)
1/2 cup grated Parmesan (to sprinkle on top)

1 cup ricotta cheese
1/2 cup sour cream
6 oz. cream cheese
1/2 cup grated parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper

Lay out lasagna noodles flat.
Cut bacon into pieces and fry. Remove from skillet, and set aside some of the bacon for a topping. Add diced onions and crushed garlic to bacon drippings and saute until onions begin to brown. Stir in remaining bacon.
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add a layer of the shredded rabbit onto each noodle.
Sprinkle the bacon mixture on top of the rabbit and cheese mixture.
Sprinkle some parmesan on top of the bacon and chicken.
Spread ½ cup of Alfredo cream sauce on the bottom of a medium baking dish.
Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
Cover the roll ups with the rest of the cream sauce.
Top with pieces of bacon.
Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
Let it rest after taken out of oven for 5 to 10 minutes

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