12 sheets of dried lasagne, 100g strips of shredded horse meat, boiled and chopped herbs 200g, 250g diced mozzarella, 30g grated Parmesan, 300ml milk, 30g butter, 20g flour, nutmeg, salt, pepper, olive oil, butter
Prepare the sauce by melting the butter, add the flour, stir quickly and add the hot milk flush; salt and pepper and season with a good grating of nutmeg. Bring to a boil, always mescolado, and cook 3 minutes to do slightly thicken. Blanch the pasta in boiling salted water with the addition of 1 tablespoon of oil, for 3 minutes, then drain and pass it under cold water jet. Dial the lasagne in a lightly greased bowl, making 4 layers well: 3 sheets of lasagna, 1/4 shredded horse meat, 1/4 herbs, 1/4 of mozzarella, 1/4 of sauce. Finish with Parmesan, some butter, cover with aluminum foil and put to cook in preheated oven at 180 degrees for 20 minutes; removing aluminum and continue cooking for 10 minutes.