Mother Recipes

Vegetable ‘Egg Strudel Noodle’ Lasagna

Makes one 10-inch round or a 9 x 13 inch rectangular casserole

Egg Strudel ‘Noodles’

6 large eggs

½ cup sour cream

2 tablespoons potato starch

¼ teaspoon sea salt

¼ teaspoon red pepper flakes

Cheese Filling

1 cup cultured cottage cheese

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 sticks celery, diced

8 medium crimini mushrooms, chopped

1 teaspoon balsamic vinegar

¼ teaspoon sea salt

¼ teaspoon black pepper

Cheese

1 ¾ cup grated mozzarella

¼ cup grated parmesan

Sauce

28-ounce can diced tomatoes, drained

¼ cup tomato paste

1 to 2 tablespoons minced combination of fresh herbs like basil, thyme, rosemary or oregano

2 cloves minced garlic

¼ cup parsley, chopped

½ cup red wine

To finish

¼ teaspoon sea salt

1 tablespoon balsamic vinegar

1 tablespoon honey

Make the Egg Strudel into Noodles!

Preheat the oven to 325 F. Line a rimmed 9 x 13 inch baking sheet with oiled parchment paper so that it makes a shallow rectangular bowl. In a food processor, whip the eggs, sour cream, potato starch, salt and chili flakes together until smooth. Pour the liquid into the parchment paper and push it into the corners. Bake on a middle rack for 13 to 15 minutes. Allow it to cool and cut into long ¾ inch noodles.

Roast the Veggies and Make the Cheese Filling

While the egg strudel bakes, prepare the onions, carrots, celery and mushrooms. On a parchment lined baking sheet, toss them with olive oil. Roast in a preheated 425 F oven for 20 minutes.

Use the food processor to grate the mozzarella and parmesan, and set aside.

Blend the cottage cheese in the food processor until smooth, about 1 minute. Cool the roasted vegetables for 5 minutes and add to the cottage cheese in the processor with the balsamic vinegar, salt and pepper. Pulse until the veggies and cottage cheese are blended to a small uniform size. Scrape the mixture out onto the strudel parchment paper and save yourself a bowl to wash.

Make the Sauce

On the same parchment lined baking sheet that you used for the roasted veggies, stir together the drained tomatoes, paste, herbs, garlic, parsley and wine. Roast in a preheated oven at 425 F for 20 minutes. Puree the sauce in the food processor, and finish it with the balsamic vinegar, honey and salt to taste.

Put it together

Preheat the oven to 350 F. Use a 10-inch round quiche dish, or a rectangular 9 x13 casserole dish. I’ll give instructions for the round version.

Spread ⅔ cup of sauce on the bottom of the dish.

Starting on the outer edge, spiral half of the noodles towards the center by going around the circle. Spread ½ of the cheese and vegetable filling over the noodles. Layer ½ of the cheese over the filling. Add more sauce and repeat the sequence ending with the grated cheese. Cover with foil or an oven proof lid. Note: You won’t use all of the sauce or it’ll be too liquid.

Bake at 350 F for 30 minutes. Take the foil or lid off for the last 10 minutes to brown the cheese.

Allow the casserole to cool and set up for 15 minutes before serving or it’ll be soupy. If there are leftovers they’ll continue to firm up when refrigerated.

Note: If your oven is bigger than mine, roast the sauce and veggies at the same time, but keep them on separate baking sheets.