Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.

Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.

Stir the parsley, garlic, lemon zest and thyme in a small bowl.

Layer 1 cup beans, half the bacon, lamb, pork, kielbasa, parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.

Stir the gravy, stock and tomato paste in a small bowl. Pour the gravy mixture over the cassoulet in the saucepot.

Bake at 350 degrees F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.

To save prep time, ask your butcher to cut the lamb and pork into 1-inch pieces.

Cassoulet is best when prepared and fully-cooked a day in advance, then reheated. To make ahead, bake the cassoulet as directed above. Let cool for 2 hours. Cover and refrigerate for 8 hours or overnight. To reheat, bake at 300 degrees F. for 1 hour or until the cassoulet is heated through. You can add some additional Swanson® Beef Stock before reheating to keep the beans from drying out.