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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