Pork & rosemary lasagne

Pork & rosemary lasagne

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(14 ratings)

Prep: 40 mins Cook: 35 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 sticks celery, finely chopped
    Celery

    Celery

    sell-er-ee

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

  • 1 tsp dried rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    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
    Tomato

    Tomato

    toe-mart-oh

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

  • 1 tsp cornflour
  • 2 x 250g tubs Quark
    Quark

    Quark

    kwark

    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

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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leanne115
31st Jul, 2016
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!
Honeygran
3rd Jul, 2016
3.8
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
21st Jun, 2013
I love this i make it all the time now.......really tasty
rmnburgess
18th Jan, 2013
5.05
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
14th Apr, 2011
slightly concerned that quanbu may not have been following the recipe to the letter....
emmaccollins
19th Mar, 2011
5.05
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
6th Mar, 2011
3.05
Tasted fine, although the quark sauce didn't really work (taste or consistency). I probably wouldn't make this again
twinkles1988
17th Feb, 2011
5.05
Not bothered about fat content, thus made a mascarpone bechemel. Delicious.
natalieprice6
28th Nov, 2010
3.05
Enjoyed this for a variation, changed the Quark the second time as the hubby was not keen!
bongob
13th Oct, 2010
4.05
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!

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