Cherry Lasagne
easy
75 mins
75 mins
Ingredients
- 1 glass (720 ml) Sour cherries
- 3 TABLESPOONS Cornstarch
- 7-10 Tbsp peel of 1 untreated lemon
- 150 g Sugar
- 3 Eggs (size M)
- 75 g Butter or margarine
- 1 pinch Salt
- 500 g Low-fat curd
- 250 g Schmand
- 5 TABLESPOONS Milk
- 1 package Sauce powder "Vanilla flavor
- 9 Lasagne sheets (each approx. 15 g)
- 15-20 g Pine nuts
- 1 TEASPOON Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Drain the cherries and collect the juice. Stir cornflour and 8 tablespoons of cherry juice until smooth. Boil up the rest of the juice, lemon peel and 50 g sugar. Stir in cornflour, bring to the boil again briefly and fold in the cherries. Separate the eggs.
- 2
Cream fat, 90 g sugar and salt. Stir in egg yolk. Add quark, sour cream, milk and sauce powder and mix everything. Beat the egg whites until stiff, pour in the remaining sugar. Fold the beaten egg whites into the cream. Grease a high casserole dish and spread 3-4 tablespoons of quark cream on the base. Cover with three lasagne plates. Put half of the quark cream on top and cover with 3 lasagne plates. Spread cherry compote on top and cover with the remaining lasagne plates. Spread the rest of the quark cream loosely and sprinkle with pine nuts.
- 3
Grease a high casserole dish and spread 3-4 tablespoons of quark cream on the base. Cover with three lasagne plates. Put half of the quark cream on top and cover with 3 lasagne plates. Spread cherry compote on top and cover with the remaining lasagne plates. Spread the rest of the quark cream loosely and sprinkle with pine nuts. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Serve while still warm, sprinkled with icing sugar
Nutrition Facts
640 kcal
70 g
29 g
21 g
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