More experimental lasagna
Oct. 25th, 2009 09:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ppfufTonight’s lasagne is another attempt at a white lasagne. Based partly on j_i_m_r’s suggestion in a previous lasagna thread and partly on Introducing Four-Cheese Lasagna in Cook’s Illustrated magazine, May&June 2007 (page 18-19).
For this lasagna I made a white sauce of 4 Tbl butter, garlic, 1 minced shallot, 1/3 c flour, 2 1/2 c milk, 1 1/2 c duck broth, 1/2 tsp salt, 2 bay leaves, Gruyere cheese, and parmesan cheese. I made a cheese layer of 1 tub of Trader Joe’s ricotta (drained), 1 egg, 1 head of garlic (previouly confited in duck fat), 2 tbl chopped parsley, 2 oz chevre (goat cheese), 1/2 tesp black pepper. For the meat layer, I chopped up six smoked duck legs from Dittmer’s, removing as much fat as I could (the bones went into the broth).
Stacking: Coated the bottom of a big lasagna pan with oil from the jar of pesto, and added some of the white sauce. Layer of noodles (Barilla no-boil noodles soaked in hot water and the remaining duck broth). Layer of ricotta mixture (about 1 ½ cups). ½ cup of caramelized onions. Layer of noodles. Duck meat, apx 8 oz gorgonzola cheese, pesto, the remaining ricotta mixture, more white sauce. Layer of noodles. Chopped sun-dried tomatoes, all the white sauce, and apx 6 oz asiago cheese. Bake 350. It’s still in the oven, but it smells really good so far.
j_i_m_r’s suggestion in a previous lasagna thread and partly on Introducing Four-Cheese Lasagna in Cook’s Illustrated magazine, May&June 2007 (page 18-19). For this lasagna I made a white sauce of 4 Tbl butter, garlic, 1 minced shallot, 1/3 c flour, 2 1/2 c milk, 1 1/2 c duck broth, 1/2 tsp salt, 2 bay leaves, Gruyere cheese, and parmesan cheese. I made a cheese layer of 1 tub of Trader Joe’s ricotta (drained), 1 egg, 1 head of garlic (previouly confited in duck fat), 2 tbl chopped parsley, 2 oz chevre (goat cheese), 1/2 tesp black pepper. For the meat layer, I chopped up six smoked duck legs from Dittmer’s, removing as much fat as I could (the bones went into the broth).
Stacking: Coated the bottom of a big lasagna pan with oil from the jar of pesto, and added some of the white sauce. Layer of noodles (Barilla no-boil noodles soaked in hot water and the remaining duck broth). Layer of ricotta mixture (about 1 ½ cups). ½ cup of caramelized onions. Layer of noodles. Duck meat, apx 8 oz gorgonzola cheese, pesto, the remaining ricotta mixture, more white sauce. Layer of noodles. Chopped sun-dried tomatoes, all the white sauce, and apx 6 oz asiago cheese. Bake 350. It’s still in the oven, but it smells really good so far.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2009-10-26 04:55 am (UTC)no subject
Date: 2009-10-26 05:57 am (UTC)We tried a tiny piece before GM went to bed. The ricotta layer is a little grainy looking, and I failed on the vertical integrity. Perhaps when it’s cooled a bit it will be better. The flavor is good, but I was hoping for more pronounced gorgonzola-ness. I think I should have warmed and drained the fat from the garlic confit (but hey, how can you go wrong with duck fat?).
I don’t think the white lasagnes are going to replace the tomato based ones in our hearts, but it’s an interesting change.
no subject
Date: 2009-10-26 05:29 am (UTC)no subject
Date: 2009-10-28 05:25 pm (UTC)It might make a great starch side for the ddg dinner, we'll see.