Name: Lasagna with horsemeat ragù
Yield: 8 servings
Ingredients: Lasagna sheets - to taste (~400 g); Butter (unsalted) - to taste; Grated aged cheese - to taste (~50 g); Ground horse meat - 400 g; Onion - 70 g; Carrot - 70 g; Celery - 70 g; Tomato purée - 400 g; Red wine - 250 ml; Extra virgin olive oil - to taste (~20 g); Salt - to taste; Milk - 750 ml; Butter (unsalted) - 75 g; Flour - 75 g; Nutmeg - to taste; Salt - to taste

Lasagna with horsemeat ragù

Ingredients (8 servings):

Lasagna sheets – to taste (~400 g)
Butter (unsalted) – to taste
Grated aged cheese – to taste (~50 g)

For the horsemeat ragù

Ground horse meat – 400 g
Onion – 70 g
Carrot – 70 g
Celery – 70 g
Tomato purée – 400 g (recipe)
Red wine – 250 ml
Extra virgin olive oil – to taste (~20 g)
Salt – to taste

For the béchamel sauce

Milk – 750 ml
Butter (unsalted) – 75 g
Flour – 75 g
Nutmeg – to taste
Salt – to taste

Lasagna with horsemeat ragù

Ingredients (8 servings):

Lasagna sheets – to taste (~400 g)
Butter (unsalted) – to taste
Grated aged cheese – to taste (~50 g)

For the horsemeat ragù

Ground horse meat – 400 g
Onion – 70 g
Carrot – 70 g
Celery – 70 g
Tomato purée – 400 g (recipe)
Red wine – 250 ml
Extra virgin olive oil – to taste (~20 g)
Salt – to taste

For the béchamel sauce

Milk – 750 ml
Butter (unsalted) – 75 g
Flour – 75 g
Nutmeg – to taste
Salt – to taste

Instructions

Using the quantities of ingredients listed above, prepare the horse meat ragù and the béchamel.
Preheat the oven to the temperature indicated on the lasagna package.
Grease a baking dish with butter. Cover the bottom of the dish with a thin layer of the horsemeat ragù.
Add a layer of lasagna sheets over the ragù.
Spread another layer of ragù, sprinkle with a little grated cheese, and add a layer of béchamel sauce.
Repeat steps 4-5 until you reach the edge of the dish. Top the final layer with grated cheese and add a few dots of butter.
Bake the lasagna in the preheated oven for the time indicated on the package.

Enjoy your meal!

15 March 2022