Italian > Lasagnas

Quark and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 2 cups of quark cheese
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing spinach and onions

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent.

4. Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, dried basil, and dried oregano.

5. In a separate bowl, mix together quark cheese and grated Parmesan cheese.

6. Spread a thin layer of the cheese mixture on the bottom of the baking dish.

7. Place a layer of cooked lasagna noodles on top of the cheese mixture.

8. Spread a layer of the spinach mixture on top of the noodles.

9. Add another layer of lasagna noodles on top of the spinach mixture.

10. Spread another layer of the cheese mixture on top of the noodles.

11. Repeat steps 8-10 until all ingredients are used up, ending with a layer of cheese mixture on top.

12. Sprinkle shredded mozzarella cheese on top of the lasagna.

13. Cover the baking dish with foil and bake for 30 minutes.

14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 35g
Protein: 22g

Substitutions for ingredients:
- Ricotta cheese can be used instead of quark cheese.
- Fresh basil and oregano can be used instead of dried.

Variations:
- Add cooked ground beef or sausage to the spinach mixture for a meaty lasagna.
- Use kale or Swiss chard instead of spinach.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.

Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too mushy.
- Squeeze out any excess water from the cooked spinach to prevent the lasagna from becoming too watery.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve the lasagna on a large platter with a side salad.

Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna.

Pairings:
Serve with a glass of red wine.

Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad

Troubleshooting advice:
- If the lasagna is too watery, try squeezing out more water from the cooked spinach or using less spinach.
- If the lasagna is too dry, try adding more cheese or a layer of tomato sauce.

Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the lasagna.
- Cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.

Flavor profiles:
Creamy, cheesy, and savory.

Serving suggestions:
Serve the lasagna hot and bubbly straight from the oven.

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Region: German

Taste: Savory, Creamy, Cheesy, Herbal, Earthy