Cheese preferences in Lasagna

Ricotta is more of a "dessert" cheese. By that, I mean you can add one packet of artificial sweetener to it (usually about a half a cup is one serving) and one drop of your favorite extract flavour. Almond is nice. I use 1% cottage cheese in my lasagna, I mix it with chopped fresh basil, 2 eggs and salt and pepper. Instead of ground round beef, I use hot italian turkey sausages (Tailgate brand) and I remove the meat from the casings and brown it first. It's very delicious. Also, I add salsa sauce to my sauce. It adds a nice zing. Whenever possible, especially with sauces, be sure to add chopped fresh spices. Fresh Basil will knock your socks off in a lasagna.

The original recipe of Italian lasagna requires buffalo mozzarella, small meat balls, ricotta cheese, parmesan, eggs to bond. It's a rich dish for the fat Carnival time before the fasting of LENT. Ricotta is a creamy cheese good even for pastries and pies, sold in little baskets. The taste is not intense or salty as cottage cheese but it gives a creamy fine taste to a complete dish.

I really can't taste the difference between ricotta and cottage cheese when I use it in lasagna. We don't have dry curd here so I use the fat free and drain the liquid off it. It makes great lasagna!

I found a recipe for American Lasagna in an old cookbook and use it instead of the standard recipe. It's about the same but you use the wide egg noodles instead of the lasagna noodles. It's really easy to make. Cook the noodles, throw in the rest of the stuff, stir it all up and dump it in a cassole to bake. Yummy and easy!

I don't like Ricotta at all, so I don't use it. I use cottage and motzerella cheeses in mine. Let us know how it turns out for you!

As far as i know, ricotta is the only cheese I've had in lasagna. It's richer than cottage cheese, has more body, and in my opinion tastes better. I do think the higher price is worth paying for. My daughter and her hubby make their own ricotta. I can ask her for the recipe if you like.

I have had lasagna with cottage cheese. I did not care for it as much as the ricotta. What you can do if you really want it lower in calories/fat is you can get the light/part skim ricotta or go all the way and get the fat free. You can also wait until you get a coupon to get it and then it will be cheaper.

hi well i use the cottage cheese to make mine i don't see any difference in taste i use ground beef hunts spaghetti sauce cottage cheese and mozerella cheese.try it i think you will like it.

Dang....now I am hungry fo Lasagna. . It is difficult if not impossible to find dried cured cottage cheese where I live but they do have a lower fat version of ricotta cheese. It is also an expensive dish to make. There are alot of italian type restuarants near me that have lunch specials witha smaller portion plus a salad at lunch time. I also like shredded cheeses (usually a blend) mixed in. It has been years since I made lasagna and to tell you the truth the trouble is something I probably will not go through antmore not to mention the kitchen mess.

I actually made lasagna on this past Sunday. I have always used ricotta cheese and not cottage cheese, therefore I would not know the difference in taste. You are correct the ricotta is rather expensive. I paid $3.99 for a 16oz container. What was left over I will use when I make baked ziti. I do the same thing when making my lasagna, use ground beef and spaghetti sauce, I also add some chopped onions.

I don't use Ricotta or cottege cheese when I make mine. I like to use monzerrela, parmasean and maybe cheddar or monterey jack cheese, I like to use a mixture of shredded cheeses, yummy.