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Duck Lasagna

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  Boneless duck meat 900 Gram
  Spanish onion 1 Large
  Red bell pepper 1
  Green bell pepper 1
  Celery stalks 3
  Minced garlic cloves 1
  Olive oil 60 Milliliter
  Crushed tomatoes 750 Milliliter
  Basil 3 Milliliter
  Marjoram 3 Milliliter
  Salt 3 Milliliter
  Pepper 1 Milliliter
  Paprika 1 Milliliter
  Worcestershire sauce 5 Milliliter
  Mafalda noodles 625 Gram (A 1 Inch Wide Pasta)
  Grated mozzarella cheese 345 Gram

Cut the duck meat into 1/2" (1.5 cm) cubes.
Medium dice the vegetables.
Heat the oil in a Dutch oven.
Add the duck and vegetables and saute until the duck has cooked through.
Add the tomato, seasonings and Worcestershire.
Reduce the heat and simmer for 1 1/2 to 2 hours until sauce is very thick.
Skim any grease from sauce as it floats to the top.
Cook the noodles in a large Dutch oven with plenty of salted water until they are al dente, drain and cool.
Alternate layers of noodles and sauce in a large greased casserole dish.
Cover with cheese.
Bake in a preheated 350°F (180°C) oven for 15 minutes or until cheese is golden brown.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1407 Calories from Fat 489

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 20.6 g103.2%

Trans Fat 0.1 g

Cholesterol 372.6 mg124.2%

Sodium 1323.4 mg55.1%

Total Carbohydrates 140 g46.7%

Dietary Fiber 12.3 g49%

Sugars 10.1 g

Protein 87 g174.7%

Vitamin A 73.3% Vitamin C 181.1%

Calcium 63.5% Iron 69.7%

*Based on a 2000 Calorie diet

Duck Lasagna Recipe