· For the rabbit: Preheat oven to 200C. Heat olive oil in a heavy pan. Add the rabbit legs and brown both sides. Transfer the legs to a deep roasting tray.

· Add onion and garlic to the pan and sweat for 2 minutes. Add wine, tomatoes, thyme and bay leaves. Bring to the boil and pour over the rabbit. Add stock, cover with foil and cook in the oven for 40 minutes, or until the rabbit is tender.

· Remove the legs from the liquid and cool.

· Discard the thyme and bay leaves from the liquid, add tomato paste and reduce over medium to high heat until sauce thickens. Remove from heat and add olives, sage and parsley.

· Strip rabbit meat from the bone and add to the sauce. Taste and adjust seasoning.

· For the sauce: Bring milk to the boil and remove from heat.

· In a saucepan, melt the butter and stir in the flour over a low heat to form a roux. Add milk a little at a time to the roux, stirring constantly. Once all the milk has been added stir in the provolone. Cook for 2 minutes over a low heat. Add truffle oil, season and cool.

· To assemble: Reduce oven to 180C. Cut lasagna sheets to fit four single-serve baking dishes. In each dish, spoon a thin layer of rabbit mixture. Lay a cut sheet over and spoon over bechamel. Repeat two more times so that there are 3 layers of each of the rabbit, pasta sheets and bechamel. Sprinkle with a little grated provolone and bake for 15 minutes. Just before serving put a few drops of truffle oil on each.