Princeton Vegetable Lasagna Recipe

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Princeton Vegetable Lasagna

Denise Dernorsek


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 vote
1 Hr
1 Hr 15 Min


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 large
8 oz
shredded parmesan cheese


1Cook lasagna noodles in boiling salted water for 10 minutes.
2While 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.
3Preheat oven to 350 degrees
4Layer 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.
5Sprinkle top with reserved 4 oz. of Parmesan cheese
6Bake, 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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian