Braised Lamb Lasagna with Walnut Pesto

Name: Braised Lamb Lasagna with Walnut Pesto
Prep time: 1 h
Cook time: 2 h 40 min
Total time: 3 h 40 min
Yield: 12 servings, 1/12 recipe (256 g) each
Ingredients: 4 lamb shanks (2-1/2 lb./1.1 kg); 3 Tbsp. olive oil; 1/4 cup cracked black pepper; 1 Tbsp. dried oregano leaves; 1 Tbsp. dried rosemary leaves; 1 tsp. ground cinnamon; 1 tsp. ground turmeric; 1 tsp. smoked paprika; 2 cups dry red wine; 1 cup 25%-less-sodium chicken broth; 1/4 cup honey; 1 red onion, chopped; 1 red shepherd pepper, cut in half, seeded; 2 lemons, cut in half; 5 sprigs fresh rosemary, stems removed; 2 jars (650 mL each) Classico Riserva Puttanesca Pasta Sauce; 16 oven-ready lasagna noodles; 1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese; 1 cup part-skim ricotta cheese; 1 cup sliced roasted red peppers; 1 cup quartered grilled artichokes; 3/4 cup Cracker Barrel Crumbled Feta Cheese; Walnut Pesto; 1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided; 2 cups loosely packed fresh basil leaves; 1/3 cup chopped walnuts, lightly toasted; 3 cloves garlic; 1/4 cup extra virgin olive oil

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3 Hr 40 Min

Prep : 1 Hr Cook: 2 Hr 40 Min

Lasagna is definitely one of these things we believe is worth putting in a little effort and time to prepare. Oozing with flavour, it's an all-time favourite meal and the perfect recipe to prepare for a crowd or to bring to a potluck.

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

4 lamb shanks (2-1/2 lb./1.1 kg)

2

3 Tbsp. olive oil

3

1/4 cup cracked black pepper

4

1 Tbsp. dried oregano leaves

5

1 Tbsp. dried rosemary leaves

6

1 tsp. ground cinnamon

7

1 tsp. ground turmeric

8

1 tsp. smoked paprika

9

2 cups dry red wine

10

1 cup 25%-less-sodium chicken broth

11

1/4 cup honey

12

1 red onion, chopped

13

1 red shepherd pepper, cut in half, seeded

14

2 lemons, cut in half

15

5 sprigs fresh rosemary, stems removed

16

2 jars (650 mL each) Classico Riserva Puttanesca Pasta Sauce

17

16 oven-ready lasagna noodles

18

1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese

19

1 cup part-skim ricotta cheese

20

1 cup sliced roasted red peppers

21

1 cup quartered grilled artichokes

22

3/4 cup Cracker Barrel Crumbled Feta Cheese

Walnut Pesto

23

1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided

24

2 cups loosely packed fresh basil leaves

25

1/3 cup chopped walnuts, lightly toasted

26

3 cloves garlic

27

1/4 cup extra virgin olive oil

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How do I make it ?

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Step 1

Heat oven to 425°F.

Step 2

Place wire rack in parchment-lined baking tray. Rub lamb shanks evenly with oil. Combine dry seasonings; rub onto lamb. Place on wire rack.

Step 3

Bake 15 to 20 min. or until golden brown. Meanwhile, mix wine, broth and honey in large roasting pan until blended. Add onions, shepherd peppers, lemons and fresh rosemary; mix well.

Step 4

Reduce oven temperature to 350°F. Add lamb to wine mixture in pan; turn to evenly cover lamb with wine mixture. Cover with foil. Bake 1-1/2 hours or until shanks are tender. Remove foil; bake additional 15 min.

Step 5

Remove lamb from roasting pan, reserving wine mixture in pan. Set lamb aside. Strain wine mixture into saucepan. Discard strained solids; cook strained sauce until reduced by half. Remove from heat.

Step 6

Pull lamb meat into shreds; place in large bowl. Add 1 cup of the strained sauce; mix lightly. Reserve any remaining strained sauce for another use.

Step 7

Spread 1/4 cup of the pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, half each of the mozzarella cheese and lamb mixture, and 1/3 of the remaining pasta sauce. Cover with 4 of the remaining noodles, ricotta cheese and roasted red peppers. Top with layers of 4 noodles, artichokes, remaining mozzarella cheese, remaining lamb mixture and half of the remaining pasta sauce. Cover with remaining noodles, feta cheese and remaining pasta sauce. Cover with foil.

Step 8

Bake 50 to 55 min. or until heated through.

Step 9

Meanwhile, prepare walnut pesto by using pulsing action of food processor to process basil, nuts, garlic and 1/4 cup Parmesan cheese until blended. With food processor running, gradually add oil through feed tube at top of processor, mixing well after each addition.

Step 10

Remove lasagna from oven. Heat broiler. Top lasagna with remaining Parmesan cheese. Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted.

Step 11

Serve lasagna with the walnut pesto.

Kraft Kitchen Tips!

Note

To make it easier to serve the baked lasagna, let it sit, covered, at room temperature 10 to 15 min. before cutting into pieces to serve.

Size Wise

Enjoy this indulgent lasagna while keeping portion size in mind.

Nutrition

Calories

510

Calories From Fat

0

% Daily Value

Total fat 26 g

40 %

Saturated fat 8 g

40 %

Cholesterol 55 mg

Sodium 730 mg

30 %

Total carbohydrate 45 g

15 %

Dietary fibre 5 g

20 %

Sugars 14 g

Protein 23 g

Vitamin A

25 %

Vitamin C

60 %

Calcium

25 %

Iron

40 %

Servings

12 servings, 1/12 recipe (256 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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