Probably a little on the controversial side here in the UK, but please have an open mind on this one. The horse meat really has a better taste than beef and works well here..
500g Horse mince
125g diced panchetta (or smokey bacon, chopped)
1 onion, chopped
3/4 mushrooms, peels and sliced
2 carrots, diced
1 clove garlic, chopped
1 tbsp tomato puree
2 tsp smoked paprika
1 tsp mild chilli powder
1 ball of mozzarella
salt & and pepper to season
100g lasagne sheets (fresh made always best – click here for how to make your own pasta)
300ml Crème Fraîche
150g grated parmigiano reggiano.
Fry the meat, panchetta, garlic, carrots, mushrooms and onion over a medium heat until the mince has browned and the onion is almost translucent. Drain this and return to the pan.
Make a well in the centre and add the tomato puree. Stir in together unti there is an even coat and then continue to cook for a further 2 minutes. Add the passata, paprika, chilli powder and seaon to taste. Carry on cookng over a medium heat for around 10/15 mins. Keep tasting until you are satisfied it is ready.
While the ragu is simmering, empty the Crème Fraîche into a saucepan and add the parmigiano reggiano. Het on a low/medium heat and stir regularly until the cheese has melted.
Whilst you are waiting for this, slice the mozzarella and heat the oven to 180°c
Once ready to layer, start with a layer of the ragu, and add slices of mozzarella, then sheets of pasta. Continue to build in this way until you have used up your ragu.
Pour on top the Crème Fraîche and sprinke the top with more smoked paprika. Bake for 20 mins and serve with garlic bread.