duck and mushroom lasagne

[ppfuf]

So I'm thinking about making an experimental lasagne this Sunday. I'd like to make a lasagne with duck meat (probably smoked breast, chopped fine), caramelized onions and a layer of mushroom Duxelles (probably porcini). But I can't decide about the cheese. I'll probably stay with Ricotta for the white layer, but for other cheese.....GM suggested conte cheese, so I might go with that, or an aged, smoked mozzarella.
I guess I don't really have to decide until I get to the Milk Pail this afternoon. Anybody have a good idea on what sort of cheese would go here? It's an otherwise ordinary tomato-based lasagne as described in previous posts.

Comments

[j-i-m-r.livejournal.com]

Duck confit might work well too. A tomato based lasagne with those ingredients would be very tasty. If you were taking the tomatoes out of the mix, or reducing them to an accent, I'd mix the ricotta 50/50 with gorgonzola and top with a light dusting of a hard and salty cheese with a hint of nuttiness like asiago or manchengo.