What can I substitute ricotta cheese for in lasagna?

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Posted 4/4/2013 by LisaDorothy in NSBR Board
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LisaDorothy
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Posted: 4/4/2013 1:50:27 PM
I have a family member that won't touch the stuff, is it OK to just omit it from my recipe, or will it not be moist enough without it? Thanks for any suggestions!






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Posted: 4/4/2013 1:52:25 PM
A lot of recipes substitute cottage cheese for ricotta.



scrappower
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Posted: 4/4/2013 1:53:25 PM
Honestly, nothing. Cottage cheese doesn't belong in lasagna. Only ricotta.



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Fatty McWeirdboob

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Posted: 4/4/2013 1:53:34 PM
TOFU. Season it with salt, pepper, parsley. oregano. I have not used ricotta in probably 20 years.

Sharl
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Posted: 4/4/2013 1:57:31 PM

Honestly, nothing. Cottage cheese doesn't belong in lasagna. Only ricotta.

I second this.


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Fireflyy
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Posted: 4/4/2013 1:58:27 PM
That's the only part of lasagna I like.

Christine58
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Posted: 4/4/2013 1:59:39 PM
Only ricotta!!! I'd make that person his/her own little pan without it or any substitute in it. If you make an entire pan without it...OMG...awful.



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Posted: 4/4/2013 2:01:59 PM
I would just leave one corner without it, rather than makng everybody else go without a main ingredient.


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luckylady2
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Posted: 4/4/2013 2:04:19 PM
My son fixeed two different lasagnas a few weeks back for a big family gathering. For those of us who don't care for ricotta cheese, he made a batch with a bechamel sauce. I will never fix lasagna any other way from now on! So creamy and delicious.

SweetPeasMom
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Posted: 4/4/2013 2:06:19 PM
I use cottage cheese.


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LisaDorothy
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Posted: 4/4/2013 2:06:44 PM
Thank you, I knew the peas would help me out! I agree, no ricotta sounds gross! I am not a good cook yet, but I'm trying!

Forgive me, but what is bechamel sauce?






AKathy
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Posted: 4/4/2013 2:08:54 PM
I don't like ricotta in lasagna so I just leave it out. I layer noodles, meat sauce and mozzarella repeating layers ending with meat sauce. Then I just sprinkle with Parmesan.


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Kimmie3233
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Posted: 4/4/2013 2:13:46 PM
I hate ricotta so I use a combo of mozzarella @ Monterey Jack cheese. Delicious!


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eebud
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Posted: 4/4/2013 2:16:41 PM
If you must leave it out, I would probably add extra of your other cheeses.


A week or two ago, I saw where you can take cottage cheese, add a little lemon juice and then blend it until smooth and it is hard to tell it apart from sour cream.





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dynalady
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Posted: 4/4/2013 2:17:56 PM
You can use small curd cottage cheese. Bechamel is a simple white sauce. Recipe







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Posted: 4/4/2013 2:21:03 PM
This may sound weird, but trust me, it's delicious: cream cheese.

Warm the brick in the microwave to soften it, and spread it with the back of a spoon on the lasagna noodles. Layer as usual.


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Saidfraz
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Posted: 4/4/2013 2:27:53 PM
I hate ricotta so I use small curd cottage cheese. I mix it with the shredded mozzarella. Mmmmm, just made it last week and thinking about thawing out the leftovers for dinner tonight.



LisaDorothy
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Posted: 4/4/2013 2:29:16 PM
Thanks everyone, lots of great options to try, wow! Looks like several trial pans of lasagna are in my future.






Monica*
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Posted: 4/4/2013 2:50:41 PM
One more option, Lisa. I prefer lasagna without ricotta/cottage cheese etc. I layer the noodles, meat sauce and slices of mozarella. To make it moist, make your meat sauce moist by adding in canned diced tomatoes (in addition to your tomato sauce). They release moisture and make it very flavorful.

Also, this may sound wacky to most, but I grew up with my mom making it as above, but layering in sliced hard boiled eggs. I never had it like that anywhere else until I visited New York and had some lasagna in an Italian restaurant. The texture of the yolk is very similar to ricotta but imparts such a savory flavor to the lasagna. I love it this way!


Monica


JenHuedepohl
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Posted: 4/4/2013 2:56:33 PM
Bechamel is traditional in lasagna bolognese.
Cottage cheese is ok, but it is WAY better if you give it a whirl in the blender or food processor with an egg. More like fresh ricotta than most grocery store ricotta.


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scrappyinNE
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Posted: 4/4/2013 3:05:21 PM
I make my lasagna with only mozzarella cheese and always have because I dislike ricotta and cottage cheese. I know the die hard lasagna people will cringe but that's how we like it and anyone who has had it loves it too and asks for the recipe, so I say make it what just the mozzarella

Mary Kay Lady
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Posted: 4/4/2013 3:16:30 PM

I've used cottage cheese in place of the ricotta.




myboysnme
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Posted: 4/4/2013 3:22:39 PM
I actually mix small curd cottage cheese and ricotta together with an egg and then mozarella and parmesan; it is basically a 4 cheese blend.


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Posted: 4/4/2013 3:37:20 PM
I was going to say bechamel but it was already mentioned
(In my opinion, it is much better with bechamel than wiht ricotta). The Bechamel makes it really creamy but still somehow cheesy (even though there is no cheese in bechamel).


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peanuttle
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Posted: 4/4/2013 3:39:57 PM
We've used small curd cottage cheese and it taste fine.

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Posted: 4/4/2013 3:46:00 PM
I always use cottage cheese in my lasagna.

mythreeboys
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Posted: 4/4/2013 3:47:19 PM
Monica* - my mom makes her lasagna with a layer of grated hard boiled egg. A friend of Italian descent shared her family recipe with my mom. I have never, ever heard of anyone else putting hard boiled egg in their lasagna until you posted! I'm glad to know my mom's not crazy. About that, anyway

ETA - the recipe my mom uses doesn't include ricotta or cottage cheese, but uses 4 other cheeses & the grated egg.

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Posted: 4/4/2013 4:33:32 PM

Cottage cheese is ok, but it is WAY better if you give it a whirl in the blender or food processor with an egg.


This. The egg will give it a firmer texture, more like a ricotta.



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Posted: 4/4/2013 4:45:54 PM
I like ricotta in mine but my DH doesn't. he also doesn't like cottage cheese. When I make lasagna I make a little bit for him with only mozzarella cheese.



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Posted: 4/4/2013 4:49:50 PM
NOTHING will compare. I'd make that person a separate dish comprised of a few lasagna noodles and sauce instead, so you could enjoy a NORMAL lasagna!









Shan I am
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Posted: 4/4/2013 4:55:10 PM
The recipe my family prefers for lasagna uses cottage cheese, not ricotta.


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Posted: 4/4/2013 4:57:28 PM

NOTHING will compare. I'd make that person a separate dish comprised of a few lasagna noodles and sauce instead, so you could enjoy a NORMAL lasagna!


agree. Maybe it's a Long Island thing.


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giatocj
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Posted: 4/4/2013 6:21:01 PM
I make lasagna, and always have, with drained cottage cheese and it's delicious.

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Posted: 4/4/2013 6:36:58 PM
Cottage cheese works fine


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Posted: 4/4/2013 7:19:21 PM
Definitely Bechamel sauce. I don't think I've ever had lasagne without bechamel. Sometimes I might put ricotta in as well, but I always use bechamel.


The Bechamel makes it really creamy but still somehow cheesy (even though there is no cheese in bechamel).


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Eddie-n-Harley
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Posted: 4/4/2013 8:07:50 PM
My recipe for baked ziti calls for a layer of sour cream over slices of provolone. There is no ricotta in it.

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Posted: 4/4/2013 8:35:56 PM
Here in NY, Baked Ziti and Lasagna are two different things.

In my family, lasagna is traditionally made with lasagna noodles/meat sauce/ricotta mixture and mozzarella.

Baked Ziti is more laid back. It can just be any tubular pasta, mozzarella and sauce mixed together and baked. I can add meat sauce and ricotta too.
I make it a few times a month at least.


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callypea
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Posted: 4/4/2013 8:59:59 PM
My mom used cottage cheese instead of ricotta. It was good too. She was not Italian and I don't think she knew the difference between cottage and ricotta cheeses besides the price. my husband prefers her lasagna to mine because he hates ricotta.


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scrapApea
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Posted: 4/4/2013 10:05:13 PM
Got one of those stick blenders? Put it in the cottage cheese container and whip it up a bit. It turns into a smooth consistancy like ricotta.

Then just mix it in like ricotta. You will not have those yucky lumps and it won't be watery and no one will be the wiser.


Eddie-n-Harley
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Posted: 4/4/2013 10:07:50 PM

Here in NY, Baked Ziti and Lasagna are two different things.



Yeah, I know they're different. I was just giving an example of another type of non-ricotta cheesy filling.

pea brain
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Posted: 4/5/2013 9:33:40 AM
You people need to start posting some recipes darn it.



Nancie52
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Posted: 4/5/2013 10:40:09 AM

Also, this may sound wacky to most, but I grew up with my mom making it as above, but layering in sliced hard boiled eggs. I never had it like that anywhere else until I visited New York and had some lasagna in an Italian restaurant. The texture of the yolk is very similar to ricotta but imparts such a savory flavor to the lasagna. I love it this way!


OMG Monica!!!!.. MY late MIL used to make it like this too!!!! I love it like this too!!..not many people I know have heard of it like that either, and our friends are all Italian!!.. MIL's inlaws were Sicilian and I think she may have learned it from HER Mil. It is delicious!!!

katiepotatie
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Posted: 4/5/2013 11:25:29 AM
I'd also make a separate ricotta-free serving for one.



happeawife
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Posted: 4/5/2013 11:42:03 AM
So who is going to post the recipe that uses sliced egg??


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Nancie52
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Posted: 4/5/2013 11:59:02 AM

So who is going to post the recipe that uses sliced egg??

lol here's one I found on line, (because I was curious if I could find one... Lasagna with hard boiled eggs

Basically, you just add a layer of slice hard boiled eggs to your lasagana.. In my house, we DO like ricotta and the way we had it was layered this way in your pan:

- tomato sauce ("gravy" in this house)
- ricotta (not mixed with anything - right out of the container)
- crushed meatballs
- shredded mozzarella
- sauce
- sprinkle grated parmesan over the sauce and repeat the layers

If you make a "normal" lasagna, you mix the eggs into the ricotta, along with the cheeses, etc.. so it's still the same ingredients..just different textures. and in this case you have meat in the lasagna which normally, I might not add.. I make it both ways... and so much of it depends on how "good" your "gravy" is.. (IMHO)....
I have an Italian friend who does not like ricotta at all either, and her lasagna is awesome too.. so you could leave out the ricotta as Monica does (above)..

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Posted: 4/5/2013 1:14:42 PM
I don't mind ricotta, but I was raised using cottage cheese, and that's what I prefer.

My MIL also put slices of hard boiled egg in her lasagna, because that's the way her mom did it. It freaked me out a bit the first time I had it, and I had to pick the egg out .




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Monica*
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Posted: 4/5/2013 1:40:54 PM
I think it's so cool that a few others have heard of the hard boiled egg thing in lasagna. I'm telling you girls, it's soooo good. It just works.


Monica


dynalady
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Posted: 4/5/2013 1:45:25 PM
Whether I use ricotta or cottage cheese I mix it with an egg, grated parmesan cheese, and parsley.







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Posted: 4/5/2013 1:53:39 PM
I grew up with lasagna made as AKathy suggested. Just mozzarella and parmesan, with a meat sauce and noodles. It is good!

After I got married, we ate somewhere that had ricotta in the lasagna. So, I tried it at home. Dh preferred it made with out. Only recently has he requested that I include ricotta in the lasagna.




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scrappysurfer
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Posted: 4/5/2013 3:26:40 PM
I've never heard of using a hard boiled egg. Interesting.

I use ricotta mixed with mozzarella, parmesean, and an egg for my white layer. In my meat sauce, I add cottage cheese. Makes the whole thing super goopy and creamy and yummy.


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