Anyone use cottage cheese in place of ricotta?

I have seen a lot of recipes that sub cottage cheese for ricotta (some put it in the food processor to get the same consistency). It seems like with the right seasoning, it would taste the same? Anyone ever try it? The lasagne recipe I'm making tonight calls for cottage cheese and I am intrigued.

Re: Anyone use cottage cheese in place of ricotta?

I have used it in manicotti, never tried it lasagna. The extra liquid in the cottage cheese made it runny, so the 2nd time around I did half and half and it held up well.

Re: Anyone use cottage cheese in place of ricotta?

I've never used it IN PLACE of ricotta, but my dad used to give us cottage cheese and pasta fairly often when we were little - with or without sauce. It's very 'comfort food' to me.

Re: Anyone use cottage cheese in place of ricotta?

I've made a lasagna using cottage cheese, no one could tell the difference at all.

The recipe I used said not to boil the noodles first (which I never do anyway), so maybe that is why I didn't have the problem of it being too watery like the above poster.

As far as processing it, you could always buy the "whipped" cottage cheese. Friendship makes one, and it is the same consistency of ricotta.

Re: Anyone use cottage cheese in place of ricotta?

I use it all the time- people are shocked when they find out my secret ingredient is cottage cheese- I use it like ricotta- add egg and some seasonings to it. HTH