ANSWERS: 46
  • Personally, Just Ricotta
  • I use ricotta only but I mix scallions, garlic and crushed red peppers in along with 2 eggs. I stir it up well and scoop it into a plastic bag and then I snip off a corner and pipe it into the lasagna layers. You can rest it on its side while you add the other ingredients.
  • I use a mixture of both.
  • Ricotta. The thought of cottage cheese in my lasagna makes me ill.
  • I have made lasagna many times and I prefer mixing fresh parmeson and romano cheese with the ricotta cheese. I like to make the lasagna taste very Italian.:)
  • I don't use cottage cheese in lasagna...ricotta. But I do use a mix of various other Italian cheeses as well.
  • I don't like either one in lasagna, so I don't use them. I use cheddar, mozzarella and sometimes parmesan & Romano.
  • usually neither, i use white sauce in between the layers and some grated Parmigiano Reggiano on top (Lasagna Tradizionale). However some recipied do use ricotta (Lasagna Napoletana) and mozzarella.
  • i use mozzarella and parmesan. i also make my own bechamel
  • I have always used ricotta.
  • I've made it many times. Always use ricotta cheese after one silly experiment with cottage cheese. It was horrible! Never ever again. But I was young, didn't know any better, silly me:-)
  • I made it this last Mothers Day for the first time. I mixed together 2 eggs, beaten, 1 15 oz container of Sierra part-skim ricotta cheese, 1 15 oz container of cottage cheese, 1/2 cup parmesan cheese, 1/2 teaspoon salt, and 1 tablespoon parsley. I thought it was pretty good, but next time I think I'll try to use only ricotta.
  • GGAAAKKKK!!!! Ricotta yo...
  • ricotta...but then on the top i also use finely shredded cheddar
  • Homemade bechamel and mozzarella.
  • I use ricotta cheese and fresh parmasan and romano. Sometimes I will mix a bit of mozerella if I am running short of one of the cheeses, though. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM lasagna.....
  • I don't like lasagna, but I am Italian...so I do make it for everyone else. I only use ricotta (I use my grandmother's recipe).
  • best lasagne recipe sauce: heat a little olive in skillet, add about a pound of ribs or neckbone, then a lb veal (the cheap parts) then do the same with some sausage remove meats from oil, add garlic to oil cook about 2 minutes then remove garlic and discard add about a 1/4 cup tomato paste, a few cans pureed tomatoes 2 cups water salt and pepper to taste and a few basil leaves or dried basil add meat back to sauce I usually cook in crockpot until meat if done or about 2 hours on stove top stirring occasionally for the meat: combine 1 lb combp ground beef/ pork, 1/2 cup bread crumbs 2 eggs 1/2 cup parm cheese or romano 2 tbl chopped parsley 1 tsp salt a little pepper make into little meatballs fry in olive oil for lasagne: slice up the sausage from the sauce add to meatballs boil lasa noodles till al dente rinse in cool water and lay flat on paper towels leave best for top layer ricotta cheese, meat, sauce, and mozz cheese and pasta noodles bake 350 covered for about and hour, uncover bake another 15 minute or till browned
  • Ricotta - If you use cottage cheese, it becomes some crazy-Betty-Crocker-Midwestern-shudder-hot-dish. A food category I mostly avoid having left the midwest many years ago... (for the record, any oven-prepared meal involving Cream of Mushroom soup, saltines, and/or tater-tots is likely to fall in this category as well. Chances are that casserole is best left in the 50's - from whence it came...)
  • i am italian, and i work as a chef in italy right now!! for la lasgna (dipends on what kind of lasagna u want to make) u use either ricotta di pecora (sheep ricotta), normal ricotta, la mozzarella, galbanino... u can use some others too.. but the classical lasagna is made with ricotta di pecora!! buon appetito :) :)
  • Ricotta only.
  • mixture of both.
  • gotta have ricotta!
  • I use drained cottage cheese and add an egg and parmesan cheese to it.
  • I use a mixture of ricotta, eggs, grated Parmesan and a bit of chopped fresh basil.
  • I always leave ricotta and cottage cheese out. I don't like the look and texture. Eww!
  • Ew! Definitely just ricotta!!
  • ricotta, and top with real mozzerella, not that shredded bag stuff
  • I use cottage cheese with mozzarella and parmesan mixed in with an egg white
  • yum, I have used ricotta, but using cottage cheese as well sounds really yummy.
  • I don't use either. agot the idea from an old italian lady i used to neighbor with to use bechamel....never looked back
  • Like 2 cups Ricotta to 1 cup Cottage cheese.
  • Mozerella, parmesan and ricotta, I have not heard of cottage cheese in a lasagna. I suppose it would work if you couldn't find ricotta.
  • My fiancee wants to make lasagna with cottage cheese, for some reason, and I have yet to give in. I have made lasagna many times, and never have I used cottage cheese. Only ricotta, the results are great and it is the flavor that I like. I don't like to mess with recipes too much once I find one that I like. I think that maybe her family used cottage cheese as a cheap substitute for ricotta, because of price, but I say buy the more expensive ingredients and get the result you want, but make the dish less often in the year. Life is too short for bland or uninteresting food.
  • I've made lasagna with both & way prefer cottage cheese & lot's of it.
  • I use cottage cheese mixed with parmesan cheese and an egg. Works very well.
  • Yes. I make mine with a bechamel sauce. I don't use ricotta or egg or cottage cheese or anything like that. Very strange.
  • I don't use either (except when I am making a spinach and ricotta lasagne). I use a bechamel sauce - it is much easier
  • I have found cottage cheese to be too moist, resulting in "Lasagna Soup." I go with rocotta.
  • Ricotta with parmesan. People use a mixture of ricotta and cottage cheese to make is less fattening,
  • I always just use mozzarella and cheddar shredded cheese not the other types
  • I prefer to use only a white sauce and leave most of the cheese for the topping, for which I use mozarella and parmesan, as in the recipe here: http://www.tried-and-tested-recipes.com/lasagne.html
  • I would assume it is up to you. I think they both taste the same. I like whisking two eggs into a mixture of both (Which you can buy at your neighborhood grocery store already mixed) salt and pepper and then use it ^^.
  • oh my god!!!! Lasagna doesn't require either!!!!! You need BESCIAMELLA sauce (melt some butter in a pan, add a few spoons of flour than add milk and let it cook till it becomes creamy. Beware of stirring it continuosly. Season with salt and nutmeg). PS. pure bred italian from italy :)
  • neither....I use bechamel with a bunch of paresan stirred in. I also make my own pasta. I have been told NUMEROUS times by other folks, that my lasagna is the best they have ever had. If you don't really want all the work, you can probably layer in jarred alfredo sauce instead.
  • usually cottage cheese its usually on sale a lot I rinse it off first and wisk in a egg to bind it

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