Pork & rosemary lasagne

Pork & rosemary lasagne

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(14 ratings)

Prep: 40 mins Cook: 35 mins


Serves 4
A flavoursome and warming low-fat lasagne - perfect for a winter's evening

Nutrition and extra info

Nutrition: per serving

  • kcal425
  • fat7g
  • saturates2g
  • carbs45g
  • sugars0g
  • fibre3g
  • protein41g
  • salt1.03g
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  • 1 tsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g lean minced pork (less than 5% fat)
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 sticks celery, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tsp dried rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 150ml white wine
  • 425ml chicken stock
  • 2 tbsp tomato purée
  • 400g can chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp cornflour
  • 2 x 250g tubs Quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 250ml skimmed milk
  • freshly grated nutmeg
  • 10 dried lasagne sheets, about 175g/6oz in total
  • 15g/½oz freshly grated Parmesan (about 5 tbsp)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (24)

leanne115's picture

Filling was lovely, I didn't have any lasagne sheets so I made it as a pasta bake. Not a huge fan of the Quark topping though!

vrog's picture

This was good - cooked exactly as per recipe, but sauce was a little too liquid. Next time will take advice below and cook sauce for longer/in oven. Otherwise tasty.

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

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

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

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

twinkles1988's picture

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

natalieprice6's picture

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

bongob's picture

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

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.

peskypeeza's picture

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

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"?


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