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.

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.