Lots of people have been asking for our lasagna recipe with Quark. The lasagna is so much more flavourful with Quark and really makes it unique. Stop by the Marché de Dieppe Market or Fredericton Boyce Farmers’ Market Saturday and pick some up! Here’s the recipe. Enjoy!

Lasagna with Quark Cheese

2 lb ground beef

1 medium onion, chopped

1 tbsp chili powder

1 tbsp garlic powder

2 tsp dried basil

1 tsp dried oregano

1.8 L pasta sauce

500 g Quark cheese

1-375 g box of oven ready lasagna noodles

275 g mild Gouda or Cheddar

In a large saucepan or dutch oven, add ground beef, onion, chili powder, garlic powder, basil and oregano. Cook together until meat is browned. Add pasta sauce. Cook on medium-high until sauce mixture is heated through.

In a 9×13 pan (non-stick or greased), place about 1.5 cups of sauce mixture in the bottom of the pan, or enough to cover. Next, arrange 4 noodles lengthwise and one on the side vertically. Place ½ of the Quark cheese in dollops on the noodles and spread evenly (tip: stir quark in container first to make it easier to spread). Place half of the remaining sauce mixture on top of the Quark, followed by another layer of noodles. Spread the rest of the Quark on top of the noodles, and add the remaining sauce mixture.

Cover with tinfoil and bake at 375 C for 40-45 minutes. While the lasagna is baking, grate the cheese. When there is 10 minutes of cooking time left, remove lasagna from oven and sprinkle the cheese on. Put back in oven for remaining time (leave tinfoil off). Before removing from oven again, check pasta in middle of dish for doneness.

Let stand 5-10 minutes before serving.