Ricotta vs Cottage Cheese Lasagna—Which is Better? (2024)

FAQs

Ricotta vs Cottage Cheese Lasagna—Which is Better? ›

The key to creating the absolute best lasagna is to use a combination of ricotta and cottage cheese. Ricotta brings the rich creaminess while cottage cheese lightens things up and seasons the whole dish. For even more cheese, we recommend also using shredded Mozzarella cheese and Parmesan cheese (or Pecorino Romano).

When cottage cheese is used in lasagna, it can create a lumpy and grainy texture, which is not ideal for the smooth and creamy filling that most people expect from lasagna. The flavor of cottage cheese is also sharper and more acidic than ricotta, which may not be desirable as a lasagna filling.

I like using béchamel sauce instead of ricotta because it holds the mouthwatering lasagna layers together and gives the dish an overall creamy texture. Using béchamel is also the authentic Italian way to make lasagna.

A béchamel is rich, creamy, and better adheres the layers of pasta together. But some still firmly believe ricotta is the way to go. It's lighter in texture than a béchamel and can offset the richness of the meat sauce and mozzarella.

As for flavor, cottage cheese has a saltier flavor than ricotta since salt is added during the making of cottage cheese. If you love cottage cheese, keep enjoying it. It's full of protein (28 grams per serving) and low in calories so go ahead and eat your cottage cheese in any way shape or form that you like.

Add egg and parsley: a basic ricotta mixture calls for 16 ounces of whole milk ricotta, one egg, and a couple tablespoons of parsley. For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella.

You will not find ricotta cheese in the authentic Italian recipe. And of course, there are so many variations of this dish that you've likely tried: vegetable lasagna, seafood lasagna, and so on. You can even roll up the noodles.

Layers of pasta, meat sauce** and mozzarella, ricotta, parmesan and romano cheese. **Our meat sauce is made with pan-seared beef and Italian sausage.

Milk. It tenderises the meat, to leave you with the most tender ragù.

How to keep ricotta from getting grainy in lasagna? ›

Personally, I much prefer adding a whole egg to the ricotta. To me, ricotta alone is too gritty, and, blending in egg binds the ricotta with creaminess. Easy to try. Next time you are making lasagna, use two smaller pans to equal your typical one pan.

To drain properly, place a cheesecloth-lined, fine-mesh strainer over a bowl. Place ricotta in strainer, cover with plastic wrap, then place a heavy object (like a large plate) on top. Put all components in the refrigerator and let drain for at least 8 hours. Discard liquid and you'll be ready to go.

The main difference seems to be that Italians use bechamel sauces whereas Americans use ricotta. Fair enough. An interesting fact about lasagne, wherever people prepare them, is that they require time, dedication and love.

FAQ. Is lasagna better with ricotta cheese or cottage cheese? This is a matter of personal preference but honestly, homemade lasagna tastes just as good with either ricotta cheese or cottage cheese. Cottage cheese will give you a slightly lighter lasagna while ricotta will give you a bit thicker, more rich texture.

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Ricotta Substitutes

If you don't have ricotta on hand, here are six totally solid substitutes. Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Cottage Cheese: I know cottage cheese is controversial in lasagna recipes. So if you don't have cottage cheese, or you think it is a sin to use cottage cheese in lasagna, use ricotta cheese in place of cottage cheese. Even tofu, plain Greek yogurt, or cream cheese works in this easy lasagna recipe.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

In the past I've had problems with the lasagna being too watery. I find that only happens when I used a combo of whole milk ricotta and whole milk mozzarella. If I use part-skim ricotta, it's always just right. The addition of cottage cheese may seem a bit odd, but it really does lighten up the texture of the ricotta.