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Old 07-30-2012, 10:34 AM   #31
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Well, Margi, since the majority of DCers are in NA, most of us don't have access to the real McCoy all the time so have to make do with what we have. I doubt I could find either of the two cheeses you've mentioned where I live and if I could, the cost would be ridiculous for a pasta dish. Lasagne is expensive enough to make as it is.
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Old 07-30-2012, 01:36 PM   #32
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I actually use the ricotta cheese in my lasagna, but I have had lasagna with cottage cheese as well. I like both. I grew up eating lasagna without ricotta or cottage cheese. Mom made lasagna without it because my dad didn't like either one.
Hands down what makes my lasagna good is the home made whole wheat pasta...just sayin. ;)
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Old 07-30-2012, 01:41 PM   #33
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Doesn't matter what year it is Charlie. It is what it is.

We use low fat cottage cheese mainly. ricotta is a full fat treat for us.
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Old 07-30-2012, 02:40 PM   #34
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Quote:
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I actually use the ricotta cheese in my lasagna, but I have had lasagna with cottage cheese as well. I like both. I grew up eating lasagna without ricotta or cottage cheese. Mom made lasagna without it because my dad didn't like either one.
Hands down what makes my lasagna good is the home made whole wheat pasta...just sayin. ;)
I have used both as well, and I have left it out. Italian immigrants to NA used ingredients that were available to recreate familiar dishes. Now that shipping is more reasonable, the authentic foods are more readily available. But, not necessarily reasonably priced for s/one on a budget.

Where I grew up, we did not have access to real Parmesan cheese--it only came in a shaker can. Heck--there was only one grocery store and it wasn't a very big grocery store. Once we moved, there were two grocery stores, but the cheese selection did not include real Parmesan cheese, and I don't recall seeing either feta or ricotta when I was growing up.
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Old 07-30-2012, 03:12 PM   #35
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I made some lasagna on Saturday and used cottage cheese w/eggs, seasonings, garlic, and lots of Parmesan for each layer.

I find the ricotta to be kind of dry, and I add some softened cream cheese to it make it a little richer and smoother when I use it.
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Old 07-30-2012, 06:20 PM   #36
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I actually like ricotta, it's just taht I can never get it here, sadly.
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Old 07-30-2012, 06:29 PM   #37
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I actually like ricotta, it's just taht I can never get it here, sadly.
I had a hard time finding it when I lived in northern MN, too. That's why I used to make my lasagne always with cottage cheese I pressed through a sieve (to get rid of some of the liquid), added eggs and spinach to the cottage cheese.
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Old 07-30-2012, 09:33 PM   #38
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I do the same when I make my lasagna.
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Old 07-30-2012, 10:02 PM   #39
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i've only used ricotta, but after so many people here have said that cottage cheese works - with a bit of work - i'll try something new.

i've made dozens of big (full, deep, steam table/aluminum serving pan size ) lasagnas over the years for company holiday parties, and the ricotta was always one of the big differences year to year, i've thought. from sheer factor in the layers (like an avalanche), to flavour, the ricotta was a major factor to what worked or didn't.

i will report results when it comes to pass.
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Old 07-30-2012, 10:07 PM   #40
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I layered cheese ravioli with sauce, moz.cheese and Parm cheese and baked it in the oven. You were all making me hungry for lasagna and I didn't have ricotta or cottage cheese. I was pleased with the result!
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