How do YOU use cottage cheese in lasagne?

[Anonymous]

Anonymous wrote:Feed the cottage cheese to the dog and purchase ricotta

Can you read? Do you feel super cool and hope that you were sufficiently insulting to the stranger asking for help? Because you definitely are really cool.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feed the cottage cheese to the dog and purchase ricotta

This.

Or, make lasagna with a bechamel as God intended.

God intended fFranco-Italian food? Interesting . . .

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feed the cottage cheese to the dog and purchase ricotta

This.

Or, make lasagna with a bechamel as God intended.

God intended fFranco-Italian food? Interesting . . .

Right nowhere in the world did they ever make flour +butter based sauces until France codified it. Fool.

[Anonymous]

My mom did the beaten egg plus herbs added to the cottage cheese. Was always delicious!

For stuffed shells she mixes 1/2 ricotta and 1/2 cottage cheese.

[Anonymous]

Real lasagna doesn’t have ricotta and it really doesn’t have cottage cheese. Bechamel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feed the cottage cheese to the dog and purchase ricotta

This.

Or, make lasagna with a bechamel as God intended.

God intended fFranco-Italian food? Interesting . . .

Yes, real Italian lasagna has bechamel or besciamella. It is not limited to French food. And once you try lasagna this way, you will never go back.

[Anonymous]

Anonymous wrote:This is how my mom made it. She added a beaten egg to the cottage cheese along with the parmesan and herbs.

This is what we always did too (another Midwesterner). I prefer it to ricotta, which I've always thought had an unpleasant sandy texture.

[Anonymous]

I associate it with Lean Cuisine (meatless?) lasagna (in the early 1980s). My family (poor & from the Midwest & not Italian) always used ricotta.

That said, ricotta and cottage cheese are made from the same 3 ingredients (milk/vinegar or lemon juice/salt). Difference is mainly in texture.

[Anonymous]

The cottage cheese lasagna thing is some weird mid century food move to make cooking “easier” on women. Resulting in tons of gross food concoctions.

[Anonymous]

Anonymous wrote:The cottage cheese lasagna thing is some weird mid century food move to make cooking “easier” on women. Resulting in tons of gross food concoctions.

Honestly, if you tried it, you would not even know it is there. I agree with a pp who wrote it is less grainy in texture than ricotta

[Anonymous]

Anonymous wrote:

Anonymous wrote:The cottage cheese lasagna thing is some weird mid century food move to make cooking “easier” on women. Resulting in tons of gross food concoctions.

Honestly, if you tried it, you would not even know it is there. I agree with a pp who wrote it is less grainy in texture than ricotta

I don’t use either

[Anonymous]

Anonymous wrote:Real lasagna doesn’t have ricotta and it really doesn’t have cottage cheese. Bechamel.

Not true. Lasagne with a red sauce doesn’t typically have ricotta. But spinach lasagne or pesto does use ricotta. —-Italian.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feed the cottage cheese to the dog and purchase ricotta

This.

Or, make lasagna with a bechamel as God intended.

God intended fFranco-Italian food? Interesting . . .

Yes, real Italian lasagna has bechamel or besciamella. It is not limited to French food. And once you try lasagna this way, you will never go back.

It is my favorite, but I love a lot of layered and baked flat noodle dishes. Black bean lasagna with cream cheese and ricotta mixed; you could use cottage cheese though per this thread! Traditional lasagna. American lasagna. I haven’t loved a vegetarian lasagna but I suspect that’s because I haven’t had the right one yet.

[Anonymous]

Anonymous wrote:The cottage cheese lasagna thing is some weird mid century food move to make cooking “easier” on women. Resulting in tons of gross food concoctions.

Ricotta wasn’t available to a lot of our mothers and grandmothers, snob. So they made substitutions like cooks always have.

[Anonymous]

I had a boyfriend in high school whose mom made lasagna by layering ketchup and cottage cheese with lasagna noodles. I couldn't bring myself to try that one.

My favorite lasagna to make is Samin Nosrat's: https://cooking.nytimes.com/recipes/1021031-the-big-lasagna

I use no-boil noodles because they come out less mushy. I blend the ricotta/herbs/spinach in the food processor. This one is a freaking labor but so amazing. I see all of you arguing bechamel vs ricotta and I raise you bechamel AND ricotta.

BTW my family are Italian Jews. Not sure if they would have "approved" of this recipe but sure they would have enjoyed eating it.