Duck lasagna

Individual Duck Lasagnas with Creamy Mushroom Sauce


  • 4 fresh pasta sheets or 12 lasagna noodles boiled till al dente
  • 2 pre-cooked roasted duck halves, skin discarded and meat shredded (or 4 large chicken thighs cooked and shredded)
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon fresh thyme leaves
  • 4 ounces fontina or Gruyere, cut into thin slices
  • 2 tablespoons olive oil
  • ¼ cup finely chopped shallots
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 cup heavy cream
  • Salt
  • Pepper


*Note: We used a jumbo muffin pan to make individual portions for a slightly more elegant presentation. This recipe could also be made in an 8” x 8" pan or even a loaf pan.

To make the filling, mix together the shredded duck meat, ricotta, Parmesan, egg, thyme, salt and pepper. Set it aside.

In a large skillet, heat the olive oil over medium high heat. Add the shallots and mushrooms to the hot pan and sauté them for about 5 minutes, until they are browned and tender. Do not stir too often or the mushrooms will not brown. Stir in the garlic and thyme, and cook for 1 more minute. Pour in the wine and boil it for 2 minutes, scraping up the brown bits in the pan. Add in the stock and simmer for 2-3 minutes. Slowly add in the cream and allow the mixture to simmer and reduce for about 3-4 more minutes. Season it with salt and pepper. Remove the pan from the heat.

To Assemble the Lasagna:

Preheat the oven to 375°F.

Using a glass or cookie cutter that is as wide as the muffin pan, cut the pasta into rounds. You should have eighteen rounds.

Spoon a small amount of sauce into each muffin cup. Place one pasta round in each of the 6 muffin cups. Place a few tablespoons of the duck mixture over the pasta followed by about 2 tablespoons of sauce and a piece of the cheese. Repeat the layers once more: pasta, duck, sauce and cheese. Place the last round of pasta on top of each lasagna, finishing with more sauce, another thin piece of cheese and a sprinkle of Parmesan.

Bake the lasagnas loosely covered in the oven for 25 minutes. Uncover them and cook for another 15 minutes. Briefly broil to brown the tops if desired. Allow the lasagnas to rest for 10 minutes before carefully removing them to a plate.


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