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



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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4th Jul, 2009
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.
21st Mar, 2009
Meat sauce a bit runny but nice flavour. If I make it again I will use bechamel sauce and blow the diet!
15th Mar, 2009
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.
3rd Oct, 2008
18th Aug, 2008
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.
14th Aug, 2008
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!
11th Aug, 2008
good recipe, only problem is difficulty in getting quark
4th Aug, 2008
PLEASE someone tell us what Quark is!! Thanks
17th Jul, 2008
Will make this again but wouldn't use the quark next time!
13th Jul, 2008
What is "Quark"?


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