Cottage Cheese in place of ricotta cheese for lasagna??

hope516
hope516 Posts: 1,133 Member
edited November 2024 in Recipes
Hi everyone. I am not much of a cook and was wondering if it would be a good idea to use cottage cheese in place of ricotta cheese in a lasagna recipe?

Does the cottage cheese melt?

I don't even know if the calorie count would be beneficial I just have cottage cheese at home and not ricotta. Does anyone know if this trade would be better calorie wise, or if ricotta would be better.

any tips and advice is greatly appreciated.
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Replies

  • tomatosoup3
    tomatosoup3 Posts: 126 Member
    i always make it with cottage cheese and it tastes great to me, but hey i am not much of a cook either! :)
  • missbossypants
    missbossypants Posts: 42 Member
    I have always made mine with cottage cheese. It does not melt, but it does soften a bit. Think of the cottage cheese as ricotta "nuggets" rather than a layer of ricotta cheese you would normally have! Enter the amount of ricotta you would use, then enter the cottage cheese to see if the switch is beneficial. My guess would be yes.
  • x311Tifa
    x311Tifa Posts: 357 Member
    Being part Italian, I would tell you don't do it and just buy part-skim ricotta. The type I buy is fairly comparable to the type of cottage cheese I buy. HOWEVER, you can make the cottage cheese creamer (since it's not really melty) by mixing it up with a hand mixer.
  • hope516
    hope516 Posts: 1,133 Member
    thanks to you both...

    so do you use a 1/1 ratio...

    if the recipe calls for a cup, use a cup of cottage cheese instead?
  • UpEarly
    UpEarly Posts: 2,555 Member
    Personally, I think cottage cheese is awful in lasagna. It's saltier, it doesn't melt, and the curd texture is unpleasant to me. Odd - because I like cottage cheese on its own. Maybe try processing the cottage cheese to be a smoother texture, like ricotta.
  • hope516
    hope516 Posts: 1,133 Member
    x311Tifa wrote: »
    Being part Italian, I would tell you don't do it and just buy part-skim ricotta. The type I buy is fairly comparable to the type of cottage cheese I buy. HOWEVER, you can make the cottage cheese creamer (since it's not really melty) by mixing it up with a hand mixer.

    thanks. I can't imagine the texture will be the same. I am just being lazy lol. I dont want to have to run to the store again. but I like the idea of mixing it with the mixer. thanks
  • ames105
    ames105 Posts: 288 Member
    I've made it both ways. I kinda prefer the cottage cheese. I mix mine with an egg first so its not quite so runny. Yes, I just use the equivalent amount to ricotta. (I actually don't measure the cheeses when I cook. When I make lasagna, I just go for it, lots of cheese and sauce.)
  • nikkit321
    nikkit321 Posts: 1,485 Member
    I do a 1:1 swap with cottage cheese. I tend to just smash it up, and I use an extra egg because cottage cheese has more liquid than ricotta. Taste-wise I don't notice a difference.
  • CyberTone
    CyberTone Posts: 7,337 Member
    My mother always used 16 ounces of cottage cheese mixed with two beaten eggs in place of ricotta cheese, so that's what I do. The eggs provide bonus protein.
  • Lounmoun
    Lounmoun Posts: 8,423 Member
    hope516 wrote: »
    Hi everyone. I am not much of a cook and was wondering if it would be a good idea to use cottage cheese in place of ricotta cheese in a lasagna recipe?

    Does the cottage cheese melt?

    I don't even know if the calorie count would be beneficial I just have cottage cheese at home and not ricotta. Does anyone know if this trade would be better calorie wise, or if ricotta would be better.

    any tips and advice is greatly appreciated.

    I grew up eating lasagna with cottage cheese. It is okay taste wise but texture is different. I prefer ricotta.
    Calories are going to depend on what fat percent cottage cheese vs ricotta you have. Might be different amounts of sodium.
  • Afura
    Afura Posts: 2,054 Member
    My mom always made ours with cottage cheese. They don't like the ricotta texture mostly and the cost secondly . Small curds is the way to go. I'll go either way, usually cottage cheese just out of family tradition.
  • hope516
    hope516 Posts: 1,133 Member
    edited February 2016
    thanks everyone, this has been extremely helpful.

    My recipe did not call for the egg...is it highly suggested?

    ETA, sorry I know I am helpless. lol
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    I usually make mine with cottage cheese because I almost always have cottage cheese but rarely have ricotta and it's fairly long trip to the store for me. I put the cottage cheese in the food processor so that it's creamy instead of curdy.
  • Afura
    Afura Posts: 2,054 Member
    hope516 wrote: »
    thanks everyone, this has been extremely helpful.

    My recipe did not call for the egg...is it highly suggested?

    ETA, sorry I know I am helpless. lol

    The egg is to help be a binder so it doesn't fall apart, but I never find it to be necessary myself. Extra protein though. :grin:
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    hope516 wrote: »
    thanks everyone, this has been extremely helpful.

    My recipe did not call for the egg...is it highly suggested?

    ETA, sorry I know I am helpless. lol

    I've never used an egg but considering I always have too many eggs maybe I should.
  • browneyes1520
    browneyes1520 Posts: 94 Member
    Being half Italian, don't do it. It's sacrilege lol. Just my opinion, obviously others like it but I'd go buy the ricotta it males such a better lasagna.
  • NaturalNancy
    NaturalNancy Posts: 1,093 Member
    Low fat ricotta cheese, I've always used eggs with my ricotta. I've used farmers cheese before too, it came out good.
  • Thowe92
    Thowe92 Posts: 109 Member
    You can mix the cottage cheese with some parmesan, oregano, and an egg.
  • kathleenmaynard10
    kathleenmaynard10 Posts: 2 Member
    I've always used small curd cottage cheese and everyone loves it.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    browneyes1520 wrote: »
    Being half Italian, don't do it. It's sacrilege lol. Just my opinion, obviously others like it but I'd go buy the ricotta it males such a better lasagna.

    Most of the Italians I know use cottage cheese.
  • browneyes1520
    browneyes1520 Posts: 94 Member
    To each his own. I know of zero Italians who use cottage cheese.
  • kgirlhart
    kgirlhart Posts: 5,195 Member
    edited February 2016
    I would only use cottage cheese if you want to ruin your lasagna. I always use ricotta cheese. You can use part skim if you want, but never cottage cheese. It really makes a difference if you want the lasagna to taste right. I've never met an Italian who would use cottage cheese.

    ETA I always use egg in mine.
  • Felecia1923
    Felecia1923 Posts: 61 Member
    Amazing with cottage cheese.
  • mpat81
    mpat81 Posts: 353 Member
    I like it both ways! My mom always used cottage cheese, so I am used to it. I use ricotta unless I'm feeling cheap. Never had a complaint from my hubby. Save the trip...
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    edited February 2016
    browneyes1520 wrote: »
    To each his own. I know of zero Italians who use cottage cheese.

    Well, to be fair, I only know 2 families with members actually born in Italy. The first time I ever had lasagna with cottage cheese was as a teenager at a friend's house when his Italian grandmother was visiting and made it.
  • maforte40
    maforte40 Posts: 1 Member
    hope516 wrote: »
    Hi everyone. I am not much of a cook and was wondering if it would be a good idea to use cottage cheese in place of ricotta cheese in a lasagna recipe?

    Does the cottage cheese melt?

    I don't even know if the calorie count would be beneficial I just have cottage cheese at home and not ricotta. Does anyone know if this trade would be better calorie wise, or if ricotta would be better.

    any tips and advice is greatly appreciated.

    I'm Italian and I can't get myself to use cottage cheese. My ex husband did and I told he would never make it again. I used the family receipt. Everyone has their own taste.
  • caroldavison332
    caroldavison332 Posts: 864 Member
    Equal parts,cottage cheese can be substitued. I beathink an egg into mine. Many many things can be substitued in cooking. I describe it as a physical change. Cakes and shuffles I describe as chemical changes where you must follow the recipe.
  • KellieTru
    KellieTru Posts: 285 Member
    Thowe92 wrote: »
    You can mix the cottage cheese with some parmesan, oregano, and an egg.
    ⬆️ Yes. I do this also :)
    I've used cottage cheese, I've used ricotta, and honestly I don't feel that there's a difference in flavour.
  • PearBlossom9
    PearBlossom9 Posts: 136 Member
    I actually can't stand cottage cheese except for in lasagna. It's how my mom always made it.
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    PearBlossom9 wrote: »
    I actually can't stand cottage cheese except for in lasagna. It's how my mom always made it.

    I am exactly the same. I like cottage cheesw in lasagna for the nostalgia but also I think it makes it saucier, ricotta is too dry.
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