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]

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!