If you’re someone looking for an exciting, mouth-watering, and unique pasta recipe that you can enjoy in the outdoors or at home, then Spinach Lasagna Rolls with Wild Duck Ragu is exactly what you need! This delectable meal has all the flavors of traditional lasagna but with two special twists – it’s cooked over a campfire and features duck as the central protein. With a little preparation, it’s surprisingly easy to make and will fill everyone at your campsite or dinner party up quickly. All your friends are sure to love this creative spin on classic lasagna; read on for all the details today!
This Spinach Lasagna Rolls with Wild Duck Ragu recipe features duck in the savory filling. Duck has a nutritional profile similar to chicken or turkey but has a rich flavor profile that is more akin to beef. Hunting duck is extremely popular in the Western United States, but if you are not a hunter, farm-raised duck is available in most specialty grocery stores and Asian markets. And while I think this recipe tastes best with duck, you could also use turkey, beef, or even mushrooms.
Best Duck Hunting Locations in the West
- Oregon // Cascade Lakes: In my local area, the best place to hunt ducks is the lakes along the Cascade mountains. The season starts in October, and you will want to head out early before the lakes freeze and the fowl heads south for the winter.
- Califonia // Sacramento National Wildlife Refuge: Located just north of Sacramento, this 11,000-acre expanse is home to 750,000 ducks and is known as an area hotspot, so be sure to read up early on the permit lottery system.
- Washington // Grant County: Located in the eastern part of the state, this area yields hunters approximately 70,000 ducks per year.
Like most tasty lasagna recipes, you need to put in the time to make the components. I suggest making the parts to this dish at home and then cooking it in your Dutch Oven at camp. Also, if you are new to cooking in a Dutch Oven, check out my complete guide for all of the how-tos.
Spinach Lasagna Rolls with Wild Duck Ragu FAQs
- What is Duck Ragu?
Duck ragu is a tomato-based sauce featuring shredded duck meat. The flavor is developed over a long time simmering on the stove. To enjoy at camp, make this at home 1-2 days ahead of time and keep it chilled before using.
- What is the difference between Duck Ragu and Duck Ragout?
Ragu refers to a slow-cooked sauce like the one in this recipe! Ragout, while pronounced the same, is a stew made with either meat, fish, or vegetables that is popular in French cuisine. - Can you use pre-cooked meat in the Wild Duck Ragu?
Yes! I love to cook my duck legs on my Traeger Grill and then add the meat to the sauce. The smokey flavor added a unique and delicious element to the ragu. Add the meat just before the sauce is finished cooking.
- Can you use a different meat in the ragu?
Of course. I would start with experimenting with pre-cooked, ground red meat like bison or venison. - Can you make this recipe vegetarian?
Yes, the ragu sauce can also be made with mushrooms. - Can I make this recipe at home in my oven?
Absolutely! Use a baking dish instead of a Dutch oven and cook covered for 40 minutes at 375 degrees. Remove the foil for the last 5 minutes of baking.
Now you know the secret to make impressive Spinach Lasagna Rolls with Wild Duck Ragu. With just a little effort and a trusty Dutch Oven, you can cook up something special at your campsite. While duck lasagna is certainly delicious, don’t limit yourself – there are countless flavorful duck dishes that could make your next camping cookout really stand out. Some of my other Be Wild Eats favorites include Apple and Duck Sausage Hand Pies or Citrus-Miso Glazed Duck Breast with Caramelized Persimmon. So explore what other delicious recipes await you on this culinary adventure!
Spinach Lasagna Rolls with Wild Duck Ragu
Equipment
- 8-quart Dutch Oven
- 24 Charcoal Briquettes
Ingredients
For the Duck Ragu…
- 4 duck legs
- 1 tbsp olive oil
- 2 onions minced
- 2 stalks celery minced
- 2 carrots minced
- 3 cloves garlic smashed
- 3 tbsp tomato paste
- 2 tsp thyme
- 2 bay leaves
- 2 tbsp sugar
- 1 cup red wine
- 2 28 ounce cans peeled whole tomatoes
- salt and pepper
For the Ricotta Filling…
- 20 ounces ricotta cheese
- 10 ounces frozen spinach thawed and drained
- 3/4 cup mozzerlla cheese shredded
- 1/4 cup parmesan cheese shredded
- 1 egg
For the Lasagna…
- salt
- 12 dried lasagna noodles
- 4 ounces fresh mozzerella
- fresh basil for garnish
Instructions
At Home…
- Season duck legs with salt. In a large stock pot, heat olive oil over medium heat. Sear duck on all sides for about 10 minutes. Remove duck from pan and pot aside.
- Add onions to the pot. Cook for 3 minutes, and then add garlic, celery, and carrots. Cook for another 2 minutes. Add tomato paste and cook for an additional 30 seconds.
- Return duck legs to pot. Add thyme, bay leaves, sugar, red wine, and tomatoes to the pot. Bring to a boil. Reduce heat and simmer for 2 hours. Skim any fat from the sauce.
- Carefully remove the duck legs from the pot. Discard the skin, fat, and bones. Shred the meat and return to the pot. This sauce can be made 1-2 days in advance.
At Camp…
- Light briquettes.
- Bring a large pot of salted water to a boil on a campfire or camp stove. Cook noodles until soft, about 8 minutes.
- While the noodles cook, mix together the ingredients for the ricotta filling.
- Drain noodles. While the noodles are still warm, lay them flat on a clean work surface. Spread three tablespoons of ricotta filled to each noodle and then roll.
- Add 1 cup of the duck ragu to the bottom of greased Dutch oven. Place rolls with end vertically. Divide fresh mozzarella into even pieces and snuggle in between rolls. Top with additional ragu.
- Placed 18 briquettes on top of Dutch oven and six on the bottom. Cook for 30-35 minutes. Garnish with fresh basil.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
