I would use large curd cottage cheese and WASH IT!
Actually I would just drain it.
Add a little lemon juice for tang which it will lack.
and, yes I have done that....it's OK.
But what are your choices? Use cottage cheese and make lasagna....or not make lasagna...
Go for the cottage cheese....it'l be fine....you may even like it better....adds to the "stringy cheese" factor
Linda c

I would wait and get the ricotta.It wont be the same w/o it.Now I want lasagna.See what you started,Duanne.

Shelley

I didn't get the cottage cheese because (see above: I DETEST COTTAGE CHEESE!) Okay, Duane..calm down...okay I'm fine now...but Linda did answer me ..so thanks Linda, but not the answer I wanted to hear LOL. Anyway, I guess I can start the prep work and go back out for the ricotta before 'assembly'...sigh.

Duane

Duane:
You can do like Linda said. I've done that before.

But I put it into a Cheesecloth and squeezed the water out.
The texture is not the same. You can beat the lumps and make it smoother.
Or you can do like Ravioli's filling, add an egg, Parsley.
A pinch of Garlic powder and
other spices you like, with a little milk.
Give it a taste test. Add whatever.

With all the ingredients you have on hand,
If you have a good sauce, you don't even need the Rigotta.

BUT !!!!!Personally, I would wait and pick up some Rigotta.
I only use Maggio's. I found that to be the smoothest.

Don't know if it is available in your area.

Maybe someone else can help !!!
Lou

I'm in the I DETEST COTTAGE CHEESE camp. But that made me the biggest loser because of all those years my DM and DGM, both from Italy, used cottage cheese in lasagna and I refused to touch it. When I finally tried it I regretted that I missing out on their to-die-for lasagna. I still won't eat CC except in lasagna. So you know my answer.

Well actually I've made Lasagna before without the cottage or ricotta..it's not as creamy...but it's NOT necessary. So for go it this time...

My Mom never used ricotta or cottage cheese in her lasagna so I grew up not knowing it was supposed to be in it. So, my advice would be to skip it.
Lisa

Thanks everyone. I ended up running over to an italian market a couple of miles away that I had forgotten about. They had 'fresh' ricotta in the deli case. Problem solved. I have made lasagna with a cream sauce and veggies before and just winged it. I'm sure it would have been good without it, but I hated wasting all of this effort and homegrown veggies because I was too lazy to get the ricotta!

(Lou, my sauce is from homegrown heirloom tomatoes that I had saved from last year...yumm (frozen and thawed in the fridge).

Mustangs, it's funny...I will eat Stouffers lasagna and it has cottage cheese in it, but just can't make myself add the stuff on purpose to my own!

Duane

(shhh! do'nt tell Duane, but many many cheeses begin with cottage cheese. Instead of adding cream and refrigerating it, they salt it and drain it, and pack it and age it....sometimes they even add blue mold spoors!
But don't tell Duane or he might not eat blue cheese or cheddar or Edam or jack cheese.....)