4 quarts water
1 tsp. salt
1 tbsp. olive oil
12 lasagne noodles (9 oz.)
1 lb. ground rabbit meat
1 medium onion, finely chopped
1 medium zucchini, diced into 1/4 inch cubes
1 tsp. chili powder
1 tsp. salt
1 cup cottage cheese
1 cup shredded Monterey Jack cheese
1/4 cup sliced black olives
2 cups tomato salsa (see recipe below)
1/2 cup shredded cheddar cheese
1 clove garlic, minced

Bring the water to a boil in a large pot. Add the salt and the olive oil. One at a time, add the lasagne noodles. Cook until tender, about 10 minutes. Drain and rinse the noodles under cold water. In a large skillet, cook ground rabbit, onion, zucchini, and garlic over medium heat, stirring often until meat loses its pink color, about 5 minutes. Add chili powder and salt. Stir and cook 1 minute longer. In a medium bowl, combine meat mixture, cottage cheese, Monterey Jack cheese, and olives. Mix well. Preheat oven to 350 degrees . Spread about 1/2 cup salsa over bottom of a lightly oiled 9 x 13 inch baking dish. Place one lasagne noodle flat on a work surface. Spread about cup filling over noodle, leaving 1 inch uncovered at one end. Starting from the covered end, roll up noodle and place seam side down in prepared baking dish. Repeat with remaining noodles and filling. Pour remaining 1 1/2 cups salsa over roll-ups and cover with aluminum foil. Bake 25 minutes. Uncover and sprinkle cheddar cheese over top. Bake until cheese is melted, about 5 minutes.

TOMATO SALSA

6 cups peeled and chopped fresh tomatoes
1/2 tsp. garlic powder
28-ounce can stewed tomatoes, chopped with juice
1/4 cup fresh lime juice
1/2 cup chopped jalapeno pepper
3 tbsp. vinegar
1 1/2 cups chopped onion
1 tsp. salt

Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Simmer for 1 hour.
Yield: 12 roll-ups and will serve 6 people.