For a great lasagna that's again "different", use a combination of ricotta, cottage cheese, and muenster. The muenster adds a definite dairy flavor to the mix, and strings out like mozzarella when melted.
Medium cheddar is also very good in lasagna, epsecially when adding chopped black olives and sauted mushrroms. In fact, you can alter the lasagna ingredients in so many different ways. After all, the noodles are simply fairly bland pasta, used to create a layerd dish. You could sandwich things like brocolli and cauliflower, with crumbled bacon and a blue-cheese sauce, or use diced pieces of grilled steak with queso sauce. It's really up to you. I could almost entertain the thought of baking a fruit-filled lasagna. And I konw I could come up with a seafood lasagna, maybe with a lemon and tarragon flavored bechemel, or a tomato-horseradish sauce.
Again I say, don't limit yourself to a standard. Expand upon everything you do. That way, you will become the expert.
Seeeeeeya; Goodweed of the North
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