Pork & rosemary lasagne
By Mary Cadogan
Cooking time
Prep: 40 mins Cook: 35 minsSkill level
EasyServings
Serves 4A flavoursome and warming low-fat lasagne - perfect for a winter's evening
Nutrition and extra info
Additional info
- Vegetarian
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)
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Method
- 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.
- 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.
- Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
- 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.
- Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.
Recipe from Good Food magazine, February 2002
Comments, questions and tips
Comments
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 :)
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!
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.