Lasagna with Quark Cheese

Lasagna with Quark Cheese

This quark cheese could not have come at a better time. My colleague had sent me a text stating he was bringing in 12 ounces of quark cheese and it was all mine. He had recently worked at a farm to table dinner and a lot of food was leftover for the taking, and one of them being quark cheese. It was awesome quark cheese at that and from Clock Shadow Creamery in Milwaukee, Wisconsin. They make awesome cheese curds, so I was excited to try their quark cheese.

When I took the cheese home, I gave it a taste, and it was confirmed how awesome it was. The quark cheese was soft, a bit tangy, and reminded me a bit of ricotta cheese in texture. That’s when I knew what I was going to do with it, and what a better way to use up a lot of my tomato sauce that I have been freezing from an abundance of tomatoes from my garden. What’s better is my kids did not know I was putting in this cheese, so it was a new experience to a meal they already love, lasagna.

Lasagna with Quark Cheese Recipe
Lasagna with Quark Cheese Recipe

Let’s get started.

Ingredients:

  • 1 3/4 lb ground chuck, cooked, and fat drained
  • 5 cups of your favorite tomato sauce (I made my own)
  • 12 pasta sheets, I tried the ‘Oven Ready’ type
  • 1/3 cup shallot, diced
  • 2 cloves of garlic, minced
  • 1/4 cup bell pepper, diced
  • 12 oz Quark cheese
  • 2 whole eggs
  • 1/2 tbsp cracked black pepper
  • 1 cup of fresh mozzarella, torn
  • 1 cup grated parmesan cheese
  • aluminum foil

Start by cooking your ground chuck. Once cooked and drained, return back to the stove on medium-low heat, and add in your tomato sauce, garlic, shallots, and bell pepper. Cook for about 5 minutes until the vegetable soften, and the sauce is cooked through. Once cooked through, set aside.

To a mixing bowl, add the quark cheese, eggs, black pepper, and parmesan cheese. Mix until everything is blended through.

Preheat your oven to 375 degrees.

To a baking dish, lightly spray with cooking spray.

Lasagna with Quark Cheese Ingredients
Lasagna with Quark Cheese Ingredients

Now time for assembly. Ladle about a cup of meat sauce on the bottom of the baking dish, and evenly spread out.

Top with 3 sheets of the lasagna shells. Add dollops of the quark cheese mixture on top of the pasta. Ladle a bit more sauce, top with pasta, cheese mixture, pasta, cheese mixture, meat sauce, pasta, and finish with covering entirely with the meat sauce. Add the fresh mozzarella on top of the meat sauce, then cover with aluminum foil, and place into the preheated oven for 35 minutes.

After 35 minutes, remove, take off the foil, and return back to the oven to get the cheese nice and bubbly. Remove, and let it cool for about 5-10 minutes (I know that is the hardest part).

Now you are ready to serve. Slice into squares, shower with more parmesan cheese if desired, or shower with some chili flakes.

Lasagna with Quark Cheese Recipe
Lasagna with Quark Cheese Recipe

The end result, and I don’t say this because I made this recipe with quark cheese, was spectacular. It had everything you love about a great lasagna, but there was something about the quark that really made it special.  So if you have never tried quark cheese, do so, and if you have plenty to spare give this recipe a shot. I hope you enjoy!

Lasagna with Quark Cheese
Author: 
Recipe type: Lasagna
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1¾ lb ground chuck, cooked, and fat drained
  • 5 cups of your favorite tomato sauce (I made my own)
  • 12 pasta sheets, I tried the ‘Oven Ready’ type
  • ⅓ cup shallot, diced
  • 2 cloves of garlic, minced
  • ¼ cup bell pepper, diced
  • 12 oz Quark cheese
  • 2 whole eggs
  • ½ tbsp cracked black pepper
  • 1 cup of fresh mozzarella, torn
  • 1 cup grated parmesan cheese
  • aluminum foil
Instructions
  1. Start by cooking your ground chuck. Once cooked and drained, return back to the stove on medium-low heat, and add in your tomato sauce, garlic, shallots, and bell pepper. Cook for about 5 minutes until the vegetable soften, and the sauce is cooked through. Once cooked through, set aside.
  2. To a mixing bowl, add the quark cheese, eggs, black pepper, and parmesan cheese. Mix until everything is blended through.
  3. Preheat your oven to 375 degrees.
  4. To a baking dish, lightly spray with cooking spray.
  5. Now time for assembly. Ladle about a cup of meat sauce on the bottom of the baking dish, and evenly spread out.
  6. Top with 3 sheets of the lasagna shells. Add dollops of the quark cheese mixture on top of the pasta. Ladle a bit more sauce, top with pasta, cheese mixture, pasta, cheese mixture, meat sauce, pasta, and finish with covering entirely with the meat sauce. Add the fresh mozzarella on top of the meat sauce, then cover with aluminum foil, and place into the preheated oven for 35 minutes.
  7. After 35 minutes, remove, take off the foil, and return back to the oven to get the cheese nice and bubbly. Remove, and let it cool for about 5-10 minutes (I know that is the hardest part).
  8. Now you are ready to serve. Slice into squares, shower with more parmesan cheese if desired, or shower with some chili flakes.

 



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