Stranger Foods

Pork and rosemary lasagne

Serves 4 | Prep 20 mins | Cook 1 hr 10 mins

Quark, a low fat soft cheese, and skimmed milk replace the conventional calorific bechamel sauce in this lean, yet tasty lasagne.

Ingredients

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Heat the oil in a non stick frying pan and fry the pork until brown and crumbly. Add the onion, celery, rosemary and wine, simmer for , then stir in the stock, puree and tomatoes. Season, cover and simmer for . Stir in the cornflour paste until slightly thickened, then remove from the heat.
Preheat the oven to 170°C/gas 5. Mix the quark with the milk, nutmeg and seasoning. Spoon a third of the meat over the base of a 1.4 litre oblong baking dish. Cover with 2 lasagne sheets, avoiding overlapping. Top with a third of the sauce and a little parmesan, then 2 more lasagne sheets. Repeat the layers twice more, omitting the last layer of lasagne and finishing with sauce. Sprinkle with the remaining parmesan and bake for .