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

[ppfuf.livejournal.com]

Sauce from 1 jar, 1 can paste, minimum herbs, 1 spoon of garlic, wine and splash of vinegar. 1/2 cup of sauce on bottom of 11x13 pan. Boiled Delverde noodles. 1 lb Organic Calabro Ricotta cheese. Sprinkle of garlic chips (about 6 cloves). Few tablespoons of sauce to smooth. Noodles. Grated French Comte cheese. Cubed duck (4 duck legs was slightly too much), more sauce, more French Comte cheese. Noodles. Porcini and Chanterelle mushrooms (reconstituted and lightly fried in olive oil), caramelized onions. Sauce. Cheese. About 1 cup chopped Niçoise olives to top. Bake 350.

[ppfuf.livejournal.com]

Baked about 40 minutes, I think. It's a good one, but the duck smells kind of ham-like, which was a little weird at first. The caramelized onions are a big win. The new brand of ricotta is good, but I'm uncertain if it's good enough for the price. The have-to-be-boiled noodles are better, but still a pain the behind to do .

[gormflaith.livejournal.com]

Are there leftovers? ;-)

[gormflaith.livejournal.com]

Yay yummy leftovers!