skip to main content
  1. Braised Lamb Lasagna with Walnut Pesto

Braised Lamb Lasagna with Walnut Pesto

03:40:00 12 servings, 1/12 recipe (256 g) each
Recipe By
0 0 Reviews
Prep Time
Total Time

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

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.

Read MoreRead Less

What You Need

Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Place wire rack in parchment-lined baking tray. Rub lamb shanks evenly with oil. Combine dry seasonings; rub onto lamb. Place on wire rack.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake 50 to 55 min. or until heated through.
  • 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.
  • 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.
  • Serve lasagna with the walnut pesto.


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.


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

Nutritional Information

Serving Size 12 servings, 1/12 recipe (256 g) each
Calories 510
% Daily Value
Total fat 26g
Saturated fat 8g
Cholesterol 55mg
Sodium 730mg
Carbohydrate 45g
Dietary fibre 5g
Sugars 14g
Protein 23g
Vitamin A 25 %DV
Vitamin C 60 %DV
Calcium 25 %DV
Iron 40 %DV

* 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.

Ratings & Reviews

Rate this Recipe

Leave a Review