Brome Lake Duck confit meat and roasted vegetable lasagna

• Préparation : 60 minutes
• Cuisson : 35 minutes
• Portions : 8

Ingrédients

• 350g Brome Lake Duck confit meat or duck legs confit
• Extra virgin olive oil, as needed
• Salt and freshly ground black pepper, to taste
• 5 ea Roma tomatoes, small, sliced
• 2 ea / 2 cups / 275g / 500ml Zucchini, medium, diced
• 2 ea / 2 cups / 300g / 500ml Red bell peppers, seeded, diced
• 1 ea / 1 cup / 125g / 250ml Yellow bell pepper, seeded, diced
• 1 ea / 2 cups / 195g / 500ml Eggplant, small, diced
• 4 cups (600g) Butternut squash, peeled, seeded, diced
• 1 1/3 cups (350ml) Shitake or regular mushrooms, sliced
• 8 sprigs fresh thyme
• Béchamel sauce or good quality store-bought Alfredo sauce*
• 10 sheets fresh large lasagna sheets, cut to fit
• 5 tbsp Parmigiano Reggiano or Grana Padano cheese, grated

Préparation

1. Preheat oven to 400°F (200°C). Cook duck legs as directed on package. Cool. Debone and shred meat if using duck legs confit. Set aside.

2. Place sliced tomatoes on a small baking sheet. Drizzle with oil, salt and pepper and thyme, and mix. Place diced vegetables on another large baking sheet. Drizzle with oil, salt and pepper and thyme, and mix. Roast vegetables on both trays in 400°F (200°C) oven until slightly browned and tender, about 20-30 minutes. Remove from oven and let cool. Dice tomatoes and mix with vegetables. Separate into 6 equal amounts. Separate confit meat info 6 equal amounts. Set aside.

3. In a 24 cm long x 29.5 cm wide x 6 cm deep disposable aluminum lasagna pan or rectangular pan, spread 220ml of sauce. Top with fresh lasagna sheets to cover. Add 220ml of sauce, the roasted vegetable mix and the confit meat. Spread evenly. Finish with 1 tbsp of the cheese. Repeat the previous process another 4 times to make 5 layers in total. Finish with 220ml of sauce, the remaining vegetables and confit. Cover tightly with foil.

4. Bake in the oven at 400°F (190°C) until hot and bubbly, about 30-35 minutes. During the last 5 minutes, broil until lightly browned. Serve immediately or cool on a wire rack and refrigerate. Cut slices and heat in oven or microwave until hot.

This lasagna tastes better when made the day before. When ready to serve, cut portions and heat in the oven or microwave. Serve with a mixed greens salad.
* O Sole Mio Alfredo Sauce is an excellent choice for store-bought pasta sauce. Add extra sauce if desired. If using Alfredo sauce, do not use Parmigiano cheese.

Recipe from David Vinas, professional chef

Trucs et astuces

This savory lasagna is irresistible, with its layers of confit meat and roasted vegetables in a creamy sauce. A great fall and winter recipe that can be made the day before. This recipe makes 8 servings (one 24 long x 29.5 cm wide x 6 cm deep disposable aluminum lasagna pan).