Pork & rosemary lasagne

Pork & rosemary lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

A flavoursome and warming low-fat lasagne - perfect for a winter's evening

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
425
protein
41g
carbs
45g
fat
7g
saturates
2g
fibre
3g
sugar
0g
salt
1.03g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
  2. Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
  3. Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
  4. Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
  5. Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.

Recipe from Good Food magazine, February 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vanillatimtam's picture

I love this i make it all the time now.......really tasty

last edited: 16:27, 21st Jun, 2013
rmnburgess's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with a béchamel sauce and both I and OH LOVED it. Left it to simmer for an hour rather than half hour to develop more flavour and the sauce thickened nicely without the cornflour

blulou's picture

slightly concerned that quanbu may not have been following the recipe to the letter....

emmaccollins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just had this for dinner: I cooked the mince in the oven for a couple of hours as I would with normal lasagne and that absorbed all the liquid (as there was a lot!). Never used Quark before and wasn't sure of the mixture as it was very watery but i added lots of nutmeg and some mixed herbs due to the comments and it was absolutely gorgeous! I would add some garlic to the mince mixture next time, but I will definitely make is again :)

lseastwood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted fine, although the quark sauce didn't really work (taste or consistency). I probably wouldn't make this again

twinkles1988's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

natalieprice6's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bongob's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

jennybarton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mwhinfield's picture

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

loubypritchard's picture

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.

jenhfood's picture

jenhfood

peskypeeza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

patthomas's picture

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!

stroke004's picture
  • 1
  • 2
  • 3
  • 4
  • 5

good recipe, only problem is difficulty in getting quark

74lennon's picture

PLEASE someone tell us what Quark is!! Thanks

mmdyson's picture

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

wynand's picture

What is "Quark"?

ronsal's picture

what is quark

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

didnt like the quark

Pages

Questions

Tips