Friday, 19 March 2010

Pork and Rosemary Lasagne

For the record, I spell it 'lasagna', but the BBC prefers to spell it with an 'e' and it's their recipe that I've based this one off of, so we'll go with it. I never really thought of putting any other type of meat into a lasagna other than beef, so I was a bit wary of this recipe. It turned out delicious! It's low fat AND filling, which is the best combo! As I said, I first used the recipe in the BBC GoodFood Cookbook, but I tweaked it a bit to my own taste.

Pork and Rosemary Lasagne

1 tsp olive oil
400g/14oz lean minced pork
1 onion, finely chopped
2 celery sticks, finely chopped
1 tsp dried rosemary
150ml/¼ pint white wine
425ml/¾ pint chicken stock
2 tbsp tomato puree
400g can chopped tomatoes
1 tsp cornflour, mixed to a paste with a little cold water
450g low fat cottage cheese
Generous splash of skimmed milk
1 tsp dried parsley
½ tsp garlic powder
Salt and pepper
10 dried lasagne sheets (no pre-cooking required type)
20g freshly grated parmesan + a bit to sprinkle over the top

Heat the oil in a non-stick 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 with salt and pepper to taste. Cover and simmer for 30 minutes. Stir in the cornflour paste until slightly thickened, then remove from the heat.

Preheat the oven to 170°C/350°F. Spray a 9inx13in baking dish with cooking spray. Mix together the cottage cheese, parmesan cheese, milk, parsley, garlic powder, salt, and pepper. Wet the bottom of the baking dish with a generous spoon of meat mixture. Cover with 3 lasagna sheets. Top with a third of the cheese mixture then a third of the meat sauce. Repeat the steps, so you finish with meat sauce on top. Sprinkle with parmesan cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Allow the lasagne to sit for at least 5 minutes before you cut it.


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