Quark lasagna with apple sauce

Ingredients for 6 servings:

• 250 g quark
• 100 g sour cream
• 100 g sour cream
• 250 ml milk
• 4 packets of vanilla sugar
• 1 pinch of salt
• 2 packs of pudding powder, vanilla
• 1 jar applesauce, approx. 750 g
• 2 small apples
• Raisins
• Lasagna sheet(s) as required
• Hazelnuts, ground
• Fat for the casserole dish
• Cinnamon – sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without eggs – wonderfully creamy and not so sweet

Whisk the quark, sour cream, sour cream, and milk with the vanilla sugar, salt, and pudding powder until smooth. Grease a baking dish well and first add a little pudding milk. Then layer with lasagna sheets, pudding milk, about 1/3 of the applesauce, and raisins, if desired. A normal-sized baking dish will make three layers, with the applesauce and pudding milk on top. Peel and finely chop the apples, and spread them on top of the lasagna. Bake at 160°C (top/bottom heat) for about 30 minutes. Then sprinkle with the ground hazelnuts and bake for another 30 minutes. Sprinkle with cinnamon and sugar, if desired. The mixture will not set; it will be creamy when warm or lukewarm. As the casserole cools, it will firm up. Variations: e.g., ricotta or cream cheese, etc., with milk – however, this recipe requires no more than 800 ml in total. Of course, it tastes especially good with homemade applesauce or apple compote. You can also use cream pudding powder or almond pudding powder. Instead of hazelnuts, you can use ground almonds or walnuts.