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Pork & rosemary lasagne

Ingredients

  1. Step 1 1 tsp olive oil , plus extra for greasing
  2. Step 2 400g lean minced pork (less than 5% fat)
  3. Step 3 1 onion , finely chopped
  4. Step 4 2 sticks celery , finely chopped
  5. Step 5 1 tsp dried rosemary
  6. Step 6 150ml white wine
  7. Step 7 425ml chicken stock
  8. Step 8 2 tbsp tomato purée
  9. Step 9 400g can chopped tomato
  10. Step 10 1 tsp cornflour
  11. Step 11 2 x 250g tubs quark
  12. Step 12 250ml skimmed milk
  13. Step 13 freshly grated nutmeg
  14. Step 14 10 dried lasagne sheets, about 175g/6oz in total
  15. Step 15 15g/½oz freshly grated parmesan (about 5 tbsp)
Pork & rosemary lasagne
Calories: 425 Carbohydrate: 45 g Protein: 41 g Fat: 7 g
Cook time: 75 minutes Prep time: 40 minutes Total time: 115 minutes Servings: 4

TAGS

Buffet Dinner Lunch Main course Snack Supper Italian Celery How to make lasagna Lasagne Mary Cadogan Minced onion Pastum Pork Quark Sara Buenfeld white wine

Directions

  1. Step 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. Step 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. Step 3 Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
  4. Step 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. Step 5 Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.