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.

That sounds good but not quick. And not the same.

Cottage cheese for deliciousness and ease.

My husband's midwestern family does this and I'd never heard of it before. It's good! It's creamer and lighter at the same time.

I do it sometimes. Usually I either use all cc or half cc/ricotta and mix it with salt, fresh ground pepper, garlic powder, an egg, a little parm, crushed red pepper, and chopped basil. If I have a ton of fresh spinach I'll chop that up and mix it in too.

Anonymous wrote:

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

This.

Or, make lasagna with a bechamel as God intended.

I drain it quickly in a strainer (small curd).

Anonymous wrote:I use the cottage cheese as is. No running through a food processor. I started doing it because my mother did it. And she did it because it’s fewer calories. People love my lasagna.

Same. I use small curd cottage cheese. When I was in grad school with my now DH, his roommates would buy the ingredients so that I would make my mom's lasagna. They cleaned up. It is a great budget meal with side veges for poor college students.

We just used cottage cheese in place of ricotta. We were poor when I was a kid. My mom was poor when she was a kid. She probably didn't know what ricotta was and most likely still doesn't. She is the opposite of a foodie.

I could go either way. I mostly use ricotta now but I like the idea of a 50/50 ricotta cottage cheese mix.

Anonymous wrote:

Anonymous wrote:

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

+1 This is how my mom made it without the parmesan. I'm Vietnamese American so I also don't pretend to know how "authentic" Italian food is supposed to be made, lol.

My mom added the egg and herbs.

We were very poor so ricotta was not an option.

Same. Either way -Ricotta or cottage cheese- is delicious!

Anonymous wrote:Well, the truth is that authentic lasagna doesn't use ricotta - it uses a bechamel sauce.

That said! I think you can just completely sub out cottage cheese for the ricotta (I'd use the small curd with at least some fat) + 1 egg, parmesan, salt, pepper, and herbs.

Right. Just no to cottage cheese or ricotta for that matter. Make a bechamel. So much better

Anonymous wrote:And for the haters, it doesn't taste like, or have the texture of cottage cheese. I bet you've had it many time and didn't even notice (in a good way)

My stepmom, who is a great cook and uses very fancy ingredients to make very involved and fancy dishes was raving about my lasagna last time she visited. She asked for the recipe but I still haven’t sent it over because she would be shook. I use cottage cheese with herbs, egg, parmesan instead of ricotta.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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

+1 This is how my mom made it without the parmesan. I'm Vietnamese American so I also don't pretend to know how "authentic" Italian food is supposed to be made, lol.

My mom added the egg and herbs.

We were very poor so ricotta was not an option.

+1 cottage cheese, egg, and herbs is what my mom did also. Now I want to try it, I loved it as a kid.

This is what I use +a little parm

I prefer ricotta.

I don't use it. I either make my own cheese using lactose free milk or just replace it with a layer or two of homemade bechamel.

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

+1

Anonymous wrote:

Anonymous wrote:Cottage cheese 😱

Cottage cheese can be delicious. Ever had the cottage cheese served as part of the meal at L’Auberge Chez Francoise? Yum.

They had it in a lasagna?

And for the haters, it doesn't taste like, or have the texture of cottage cheese. I bet you've had it many time and didn't even notice (in a good way)