Pork and rosemary lasagne

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

Ingredients

Instructions

1. 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
   10 minutes, then stir in the stock, puree and tomatoes. Season, cover and simmer for
   30 minutes. Stir in the cornflour paste until slightly thickened, then remove from the heat.
2. 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
   30-35 minutes.

Nutrition

BBC Good Food: Pasta & Noodle Dishes