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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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