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Hoppin' Good Lasagna
Sent in by Brian Potts.

~ 2 medium size rabbits, cut into serving pieces
~ 1 can cream of mushroom soup
~ 1 lb Italian sausage
~ 1/2 cup warm water
~ 1 cup sliced black olives
~ pinch of basil
~ 2 tsp garlic powder
~ 1 1/2 tsp seasoning salt
~ 1 tbsp oregano
~ 1 1/2 tsp sage
~ 2 tsp black pepper
~ 2 tbsp minced garlic
~ 1 tbsp onion flakes
~ 2 14 oz jars marinara sauce
~ 1 package lasagna noodles
~ 8 oz ricotta cheese
~ 1 lb shredded mozzarella cheese

Place the soup in a crock pot. Place the rabbit on top.

Cook on low overnight or until the meat starts to fall off the bone.

Remove the meat and allow to cool. Then remove the meat from the bones and cut into chunks.

Brown the rabbit and the sausage together in a large skillet. Drain.

Stir in the water, olives, basil, garlic powder, seasoning salt, oregano, sage, pepper, minced garlic and onion flakes.

Bring to a boil, reduce heat and simmer 15 minutes stirring occasionally.

Stir in the marinara sauce and remove from heat.

Preheat oven to 375 degrees.

Place a layer of the meat/sauce mixture in the bottom of a 9" x 13" baking dish. Cover with a layer of dry noodles. Spread a thin layer of the ricotta cheese on top of the noodles. Sprinkle on a little mozzarella. Cover with another layer of sauce.

Repeat the layering ending with the meat/sauce mixture on top. Reserve a 1/2 cup of mozzarella.

Bake for 45 minutes. Check after 30 minutes. Lasagna is done when you can easily stick a knife through the middle.

Sprinkle on the rest of the mozzarella and cook another 10 minutes for cheese to melt.

Remove and let set 5 minutes or so.

Serve and enjoy.

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