Tonight’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.