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Duck Lasagna Recipe
|Boneless duck meat||900 Gram|
|Spanish onion||1 Large|
|Red bell pepper||1|
|Green bell pepper||1|
|Minced garlic cloves||1|
|Olive oil||60 Milliliter|
|Crushed tomatoes||750 Milliliter|
|Worcestershire sauce||5 Milliliter|
|Mafalda noodles||625 Gram (A 1 Inch Wide Pasta)|
|Grated mozzarella cheese||345 Gram|
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 mg
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
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.