Braised Lamb Lasagna with Walnut Pesto
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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
Fat 26 g
Saturated fat 8 g
40 %
Cholesterol 55 mg
Sodium 730 mg
30 %
Carbohydrate 45 g
Fibre 5 g
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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