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My brother left some quark at my house (European soft cheese) and I haven't decided what to do with it yet. I have googled around and found a lot of recipes for dumplings and potato bakes, but thought I would ask if anyone has T&T recipes.

I would prefer to use it in a main or side dish, rather than a dessert. And while I like spaetzle, I don't have a spaetzle maker, so those recipes are out.

TIA,
Kara
 

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I've never heard of it before so had to google it. Only recipe I have that it would probably be good in is my lasagna recipe, substituting the cottage cheese for some quark. Love the name lol.

Lasagna

Sauce:
1 pound sausage
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
3/4 teaspoons salt
1/4 teaspoon ground black pepper
1 tsp white sugar

In a large skillet over medium heat, cook sausage & onion, drain. In a large saucepan put tomato paste, crushed tomatoes, water,(I took these 3 ingredients for a whirl in the blender to combine) add meat & onion, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

For the lasagna:

16 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese (I used 3/4lb)

While sauce is simmering, blend cottage cheese, Parmesan and egg together. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly. Cook longer if made ahead and stored in fridge.
It likes some time to "set up" after it's cooked so give yourself an extra 10-15 before you cut & serve it. <!-- google_ad_section_end --><!-- / message --><!-- sig -->
 
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