Quark Lasagna with Applesauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g quark
- 100 g sour cream
- 100 g sour cream
- 250 ml milk
- 4 packs vanilla sugar
- 1 pinch (s) salt
- 2 packs pudding powder, vanilla
- 1 glass applesauce, approx. 750 g
- 2 small apples
- Raisins
- Lasagne plate (s) as required
- Ground hazelnuts
- Fat for the baking dish
- Cinnamon - sugar
Print Recipe
Pin Recipe Instructions
- Mix the quark, sour cream, sour cream and milk with vanilla sugar, salt and pudding powder until smooth. Grease a casserole dish well and add some pudding milk first. Then layer with lasagne sheets, pudding milk, about 1/3 amount of applesauce and raisins as desired. A normal sized casserole dish results in 3 layers, with applesauce and pudding milk at the end. Peel the apples, chop them up and spread them on the lasagna.
- Bake at 160 degrees top / bottom heat for about 30 minutes. Then sprinkle with the ground hazelnuts and bake for another 30 minutes. Sprinkle with cinnamon sugar if you like.
- The mass does not freeze, warm or lukewarm it is creamy. When the casserole cools down, it becomes firmer.
- Variations: e.g., ricotta or cream cheese etc. with milk - but no more than 800 ml in total are required for the recipe.
- Of course, it tastes particularly good with homemade applesauce or apple compote.
- Cream pudding powder or almond pudding powder can also be used
- Ground almonds or walnuts can be used instead of hazelnuts.
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