Lasagne: Ricotta or Cottage Cheese?

I make my normal lasagne with ricotta cheese (I like the richness), but I know some people use cottage cheese instead. I'm planning on trying a new recipe for a ground veal and broccoli lasagne that calls for cottage cheese. My first thought was just to use ricotta instead, but I began wondering if the richness of ricotta might hinder the flavors of the veal/broccoli from coming forward and that is why the recipe calls for cottage cheese. Any thoughts on that or should I just go ahead and use ricotta?
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