Pork & rosemary lasagne

Pork & rosemary lasagne

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(19 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


  • 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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14th Nov, 2018
Really nice and tasty. I didn't use wine and just used the same volume of chicken stock, also added a bit of garlic and 3 grated carrots (didnt need the cornflour) as i had read it was a bit watery and this worked a treat. I did make a normal white sauce as not concerned with calories and added a bit of cheese on top too. Yum!
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!
3rd Jul, 2016
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.
21st Jun, 2013
I love this i make it all the time now.......really tasty
18th Jan, 2013
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
14th Apr, 2011
slightly concerned that quanbu may not have been following the recipe to the letter....
19th Mar, 2011
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 :)
6th Mar, 2011
Tasted fine, although the quark sauce didn't really work (taste or consistency). I probably wouldn't make this again
17th Feb, 2011
Not bothered about fat content, thus made a mascarpone bechemel. Delicious.
28th Nov, 2010
Enjoyed this for a variation, changed the Quark the second time as the hubby was not keen!


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