Pork & rosemary lasagne

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

Leave a comment or rate this recipe

Tested

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.

Per serving

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

'I couldn't find Quark so used low-fat fromage frais instead. The rosemary and pork flavours were tangy.'

Latest comments and suggestions

• Pewtersfood

  16 November 2007

  Pewtersfood rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  07 December 2007

  Pewtersfood commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol

  07 February 2008

  Carol commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  07 March 2008

  Krissy rated and commented on this recipe

  

  didnt like the quark

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RONNIE

  21 May 2008

  RONNIE commented on this recipe

  what is quark

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wynand

  13 July 2008

  Wynand commented on this recipe

  What is "Quark"?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MM Dyson

  17 July 2008

  MM Dyson commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1235/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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)

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.