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Lasagne: Ricotta or Cottage Cheese?

E eyesintimeMember
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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E eyesintimeMember
quote:
Originally posted by DoubleD:
I'm not Italian (although my name suggests it is). I've never heard of cottage cheese being used in a pasta or dessert dish that had Italian origins. In fact, I don't think I've eaten cottage cheese, and I love cheese.


It's actually somewhat common for lasagna. I've had lasagna once with cottage cheese (I didn't make it), and didn't like it nearly as much. Was a little bland for my taste. So ricotta for the new recipe its is.

Thanks all.
E eyesintimeMember
After posting this, I did a search online regarding the subject. There was actually a long thread on some food/cooking site with people arguing about whether to use ricotta or cottage cheese. I was amazed because like everyone here I've always used ricotta. Guess there is a contingent that really likes cottage cheese. Maybe if your mother made lasagna with cottage cheese when you were growing up it might just be what you're used to, but I just don't see the appeal.
G g-manMember
quote:
Originally posted by eyesintime:
After posting this, I did a search online regarding the subject. There was actually a long thread on some food/cooking site with people arguing about whether to use ricotta or cottage cheese. I was amazed because like everyone here I've always used ricotta. Guess there is a contingent that really likes cottage cheese. Maybe if your mother made lasagna with cottage cheese when you were growing up it might just be what you're used to, but I just don't see the appeal.


i will admit that i just threw up a little in my mouth when i read cottage cheese in lasagna

garfield would certainly not approve
G g-manMember
quote:
Originally posted by WineTrooper:
Guys....bechamel sauce for lasagna: Should it be medium or thick? Do you mix it with mozzarella in between the layers? Just curious as I would like to use this.


thick and cheesy.

the other ingredients are wet enough that you'll get more water extraction as you cook.

This acts like a cheese base much like mac and cheese
S stevedunnMember
quote:
Originally posted by eyesintime:
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?


Be serious. Ricotta. Cottage cheese is not for lasagne by any stretch.
M miyiciMember
@eyesintime posted:
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 can you put carmex on a tattoo, 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?

Using ricotta cheese instead of cottage cheese in your veal and broccoli lasagna will certainly add a richer and creamier texture to the dish. However, it may also result in a slightly different flavor profile. Cottage cheese has a lighter and tangier taste compared to ricotta, which could complement the flavors of the veal and broccoli more effectively.

That being said, the choice between ricotta and cottage cheese ultimately depends on your personal preference. If you enjoy the richness that ricotta brings and believe it will work well with the other ingredients, feel free to use it. You can certainly experiment with different cheeses to find the combination that you find most enjoyable. If you're curious, you could even try making two versions of the lasagna, one with ricotta and one with cottage cheese, to see which you prefer.

Remember, cooking is an art, and adapting recipes to suit your taste is part of the fun! Trust your instincts and enjoy the process of creating a lasagna that suits your palate.

Last edited by miyici
M miyiciMember
@eyesintime posted:
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 Best Callaway Drivers, 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?

Using ricotta cheese in a ground veal and broccoli lasagne could indeed impact the overall flavor and texture of the dish. While ricotta is rich and creamy, it might overshadow the delicate flavors of the veal and broccoli. On the other hand, cottage cheese has a milder taste and a slightly grainy texture, which can complement the other ingredients without overpowering them.

To make an informed decision, consider the following points:

  1. Flavor Balance: Ricotta's richness might overpower the taste of the veal and broccoli. If you want the flavors of the meat and vegetables to shine through, cottage cheese could be a better option as it provides a lighter and more subtle base.

  2. Texture: Ricotta has a smooth and creamy texture, while cottage cheese has a slightly curd-like texture. The graininess of cottage cheese can add some interesting texture to the lasagne, which may enhance the overall dining experience.

  3. Personal Preference: Ultimately, it comes down to personal taste preferences. If you enjoy the richness of ricotta and feel that it complements the veal and broccoli well, you can certainly give it a try. There's no harm in experimenting and customizing recipes to suit your palate.

  4. Traditional vs. Creative Approach: Cottage cheese is more commonly used in lasagne recipes, especially in some regions, so the recipe you found might be going for a more traditional or regional twist. However, cooking is all about creativity, so feel free to adapt the recipe to your liking.

Last edited by miyici

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