Ground Chuck Lasagna with Quark Cheese
Layered lasagna built with seasoned ground chuck tomato sauce, quark cheese mixed with eggs and parmesan, oven-ready pasta sheets, and fresh mozzarella. Baked covered then uncovered until the cheese bubbles and browns.
Ingredients
- 1 ¾ lb ground chuck, cooked and fat drainedground beef1:1protein
similar fat content and flavor
- 5 cups tomato sauce, homemade or store-bought
- 12 pasta sheets, oven-ready type
- ⅓ cup shallot, diced
- 2 cloves garlic, minced
- ¼ cup bell pepper, diced
- 12 oz quark cheesericotta1:1dairy
similar texture and tang
- 2 whole eggs
- ½ tbsp cracked black pepper
- 1 cup fresh mozzarella, torn
- 1 cup parmesan cheese, grated
- cooking spray
- aluminum foil
Instructions
- 1
Cook ground chuck, drain fat, return to medium-low heat.
- 2
Add tomato sauce, garlic, shallots, and bell pepper. Cook until vegetables soften, about 5 minutes. Set aside.
- 3
Combine quark cheese, eggs, black pepper, and parmesan in a mixing bowl. Mix until blended.
- 4
Preheat oven to 375 degrees.
- 5
Spray baking dish lightly with cooking spray.
- 6
Spread about 1 cup meat sauce on the bottom of the dish.
- 7
Layer 3 pasta sheets over sauce.
- 8
Add dollops of quark cheese mixture over pasta.
- 9
Continue layering: sauce, pasta, cheese mixture, pasta, cheese mixture, meat sauce, and pasta.
- 10
Cover entire top with remaining meat sauce.
- 11
Add fresh mozzarella over sauce.
- 12
Cover with aluminum foil and place in preheated oven for 35 minutes.
- 13
Remove foil and return to oven until cheese is bubbly.
- 14
Cool for 5 to 10 minutes before serving.
- 15
Slice into squares. Top with parmesan or chili flakes if desired.
Tips
Oven-ready pasta sheets simplify assembly and reduce soaking time.
Let lasagna cool 5 to 10 minutes before slicing to allow structure to set.
Add chili flakes or extra parmesan at the table for individual preference.
Good to Know
Cover and refrigerate up to 3 days. Freeze unbaked or baked lasagna up to 1 month.
Prepare meat sauce and quark mixture up to 1 day ahead. Assemble lasagna and bake when ready, or assemble and freeze before baking.
Slice into squares and serve hot with additional parmesan or chili flakes.
Common Mistakes
Do not skip the cooling period to avoid the lasagna falling apart when sliced.
Do not leave foil on throughout entire baking to avoid pale, unbrowned cheese.