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princeton vegetable lasagna

(1 rating)
Recipe by
Denise Dernorsek
Belgrade Lakes, ME

My sister worked at Princeton University for a number of years and this lasagna was served in the cafeteria. She liked it so much that she asked for the recipe. The cook did very well in scaling a recipe intended to feed hundreds to one for a normal-sized gathering, but it does still feed a lot of people and will give you two large pans of lasagna. My Mom requests this every year for her birthday.

(1 rating)
yield 24 serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For princeton vegetable lasagna

  • 1 gal
    spaghetti sauce - you can use your favorite bottled sauce or make your own
  • 1 1/2 lb
    lasagna noodles
  • 1 lb
    baby spinach
  • 8 oz
    mushrooms, chopped
  • 32 oz
    low-fat cottage cheese
  • 1 1/2 lb
    shredded mozzarella cheese
  • 6 lg
  • 8 oz
    shredded parmesan cheese

How To Make princeton vegetable lasagna

  • 1
    Cook lasagna noodles in boiling salted water for 10 minutes.
  • 2
    While the noodles are cooking, prepare the filling. Steam the spinach for 2 minutes and drain well. Combine the spinach and mushrooms with the cottage cheese, mozzarella, eggs and 4 oz. of the parmesan.
  • 3
    Preheat oven to 350 degrees
  • 4
    Layer lasagna in pans. Start with enough sauce to cover bottom of pan, layer noodles on top of sauce and filling on top of noodles. Continue with this sequence until pan is filled, ending with a layer of sauce. This will be 2 or 3 sets of layers depending on the size of your pan.
  • 5
    Sprinkle top with reserved 4 oz. of Parmesan cheese
  • 6
    Bake, uncovered, at 350 degrees for 1 - 1 1/2 hours, until top noodles begin to brown at the edges. Remove from oven and let sit for 15 minutes before cutting.

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