Pork & rosemary lasagne

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• Pewtersfood

  16 November 2007

  Pewtersfood rated this recipe

  

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• Lynsey

  02 December 2007

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• Pewtersfood

  07 December 2007

  Pewtersfood commented on this recipe

  Different & I love celery - still can't beat an 'original' lasagne though

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• Carol

  07 February 2008

  Carol commented on this recipe

  Not that keen didnt like the topping cant beat a proper bechamel sauce for this.

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• Krissy

  07 March 2008

  Krissy rated and commented on this recipe

  

  didnt like the quark

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• RONNIE

  21 May 2008

  RONNIE commented on this recipe

  what is quark

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• Wynand

  13 July 2008

  Wynand commented on this recipe

  What is "Quark"?

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• MM Dyson

  17 July 2008

  MM Dyson commented on this recipe

  Will make this again but wouldn't use the quark next time!

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• LauraPearl

  04 August 2008

  LauraPearl commented on this recipe

  PLEASE someone tell us what Quark is!! Thanks

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• shayron

  11 August 2008

  shayron rated and commented on this recipe

  

  good recipe, only problem is difficulty in getting quark

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• patthomas

  14 August 2008

  patthomas commented on this recipe

  Quark is a low fat soft cheese which can be used to make a low fat cheesecake instead of using curd cheese. Its been used as the topping to make it a healthy alternative to the usual sauce. as I'm dieting, I can't wait to try it as lasagne is normally a no no for me!

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• LisaPisa

  18 August 2008

  LisaPisa rated and commented on this recipe

  

  According to my OH, this is one of the worst things I have ever made... Don't be fooled into thinking it is anywhere near as good as an ordinary, full-fat lasagne. I actually found the topping OK but the pork mix was really watery, although did have a nice flavour. I froze half, then reheated in the microwave which did soak up some of the water.

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• Jennyfood

  03 October 2008

  Jennyfood commented on this recipe

  jenhfood

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• ChrisA

  29 January 2009

  ChrisA rated this recipe

  

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• Loubypritchard

  15 March 2009

  Loubypritchard commented on this recipe

  I thoroughly enjoyed this dish, I did change a couple of things though..I didn't add any stock as there was already enough a liquid, and I made a traditional bechamel as I didn't fancy the idea of the quark...yummy, and will definitely do it again.

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• MW

  21 March 2009

  MW commented on this recipe

  Meat sauce a bit runny but nice flavour. If I make it again I will use bechamel sauce and blow the diet!

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• J.B

  04 July 2009

  J.B rated and commented on this recipe

  

  I loved this recipe, I think the quark is great as I don't like the usual bechamel sauce. I would recommend it any day.

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• bongob

  13 October 2010

  bongob rated and commented on this recipe

  

  Having read the other comments, I decided to use a fresh supermarket cheese sauce instead of the quark, milk nutmeg etc as the most common disappointment seemed to be the use of low fat cheese! My only gripe is that the sauce was still extremely runny after simmering the sauce for 30 minutes. I whacked it on a higher heat and reduced it down for another 30 minutes which solved the problem, this obviously adds an extra 30 minutes cooking time though. Overall result was very tasty indeed, the use of pork made the dish much lighter than an ordinary beef lasagne. Also use a generous amount of fresh rosemary if possible, fresh is always better anyway!

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• Natalieprice6

  28 November 2010

  Natalieprice6 rated and commented on this recipe

  

  Enjoyed this for a variation, changed the Quark the second time as the hubby was not keen!

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• Twinklesfood

  17 February 2011

  Twinklesfood rated and commented on this recipe

  

  Not bothered about fat content, thus made a mascarpone bechemel. Delicious.

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Ingredients

• 1 tsp olive oil , plus extra for greasing
• 400g lean minced pork (less than 5% fat)
• 1 onion , finely chopped
• 2 sticks celery , finely chopped
• 1 tsp dried rosemary
• 150ml white wine
• 425ml chicken stock
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 1 tsp cornflour
• 2 x 250g tubs Quark
• 250ml skimmed milk
• freshly grated nutmeg
• 10 dried lasagne sheets, about 175g/6oz in total
• 15g/½oz freshly grated parmesan (about 5 tbsp)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 mins

Cook 35 mins

Low-fat

Ingredients

• 1 tsp olive oil , plus extra for greasing
• 400g lean minced pork (less than 5% fat)
• 1 onion , finely chopped
• 2 sticks celery , finely chopped
• 1 tsp dried rosemary
• 150ml white wine
• 425ml chicken stock
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 1 tsp cornflour
• 2 x 250g tubs Quark
• 250ml skimmed milk
• freshly grated nutmeg
• 10 dried lasagne sheets, about 175g/6oz in total
• 15g/½oz freshly grated parmesan (about 5 tbsp)

Per serving

425 kcalories, protein 41g, carbohydrate 45g, fat 7 g, saturated fat 2g, fibre 3g, salt 1.03 g

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