I'd use ricotta. I personally don't care for cottage cheese in lasagna. I think you can substitute equal amounts of one for the other -

Lori

Good to know. I also don't like the texture of many vegetables. Which ones would I be able to puree and combine with the cheeses? Thanks!

What vegetables does your recipe call for?

Here is a previous link you might be interested in. No green things in the lasagna.

Here is a link that might be useful: 'Shroom Lasagna

Bobby, I'd suggest using a "standard" recipe. And adding the veggies you will tolerate, and make the filling you'd like.
I like to use 1lb of ricotta, 2 eggs, a good handful of parm and another good handful of grated mozz and some italian seasoning.
For the "sauce", I use a jar of my fav spaghetti sauce, half a jar of water and add a bit more italian seasoning and some fresh garlic and diced onion. You could then layer the veggies with the "sauce" or with the "cheese" filling.
Then I put in a big ladle full of sauce, noodles, a bit more sauce, spread the filling, noodles, sauce, a bit more filling, noodles, sauce..and so forth, until I hit the top layer of noodles, then some sauce. Sprinkle a very generous amount of mozz, cover and bake. (I don't par cook my noodles, hence the extra water with the sauce.)

I also like to make an "alfredo" lasagna.
Alfredo sauce(scratch or jarred with extra fresh garlic, diced onion and cracked black pepper). Par cooked broccoli and chicken. But since you are going veggie..I'd go with just veggies.

Oh and I tried a Whole Wheat Lasagna noodle on Friday..It was very good!

I have made lasagna out of cottage cheese and no one was the wiser....just be sure to drain it first.
Bobby....veggies are good for you....makes your skin glow and your hair shiny!!!
Mom Linda...

Yep, the cheeses are interchangeable, my wife only uses the ricotta.

Terri, I will have to get my wife to cook the noodles with the extra water that you add, instead of cooking the noodles first which she doesn't care to do and then we have lasagna less frequent.

Thanks.

I always replace the cottage cheese with ricotta. You won't be sorry.

Beverly

I do not agree that they are interchangeable. Ricotta only here. I agree with Beverly. You won't be sorry.

Adele

Growing up my mom put the cottage cheese in her sauce. And never made a filling..just layered meat sauce w/cottage in it, noodles and mozz.

I don't cook much like my mom. LOL

I am assuming white sauce and alfredo sauce are the same thing. I've never made alfredo sauce before, and will probably use canned this time. Is there a good recipe for it for future knowledge? I would only use a tomato based sauce if I was going to make a regular meat lasagna. I think veggie lasagna SHOULD be white, just one of my mental things. I've had it before and I remember loving it and not even tasting the vegetables. I didn't even miss the meat! I am going to use spinach, broccoli, and carrots. My friend is coming over Thursday for dinner so I am going to make the lasagna in advance and have it ready to heat up upon arrival. I like peas and corn, but I don't think they have a place in lasagna. Someone tell me I'm wrong. Most recipes say zucchini, but I do not like that. I am glad lasagna is versitile. I'm half tempted to serve him a lettuce sandwhich and make myself a juicy steak with fried chicken for dessert... wonder who would convert!

White sauce and alfredo sauce are not the same, Bobby. White sauce is bechamel, made with butter, flour and milk, while alfredo is (depending on who makes it) butter and cheese or cream and cheese.
Easy white sauce recipe:
Melt 4 oz butter in good size microwave jug. Stir in four tablespoons flour. Whisk in two cups of milk, add salt and pepper to taste. Microwave in three minute busts, whisking after each burst, until thickened. Takes about six minutes.

Variants: Cheese sauce- add a pile of shredded cheese (I like to use sharpish tasting ones) after it is cooked and whisk until melted and thoroughly blended

I also like to finely mince half an onion and cook it in the butter (in the microwave for about 1 minute) and add a teaspoon or so of dried mixed herbs to the mixture when I add the milk. Makes it a little more interesting.

Thank you for clearing that up!

Bobby, I have substituted cottage cheese for ricotta in a pinch; BUT I prefer ricotta...
I use zucchini, mushrooms, eggplant, carrots (shredded), and spinach in a veggie lasagna. A white sauce (Bechtel) would probably work better that an Alfredo sauce as the Alfredo is very rich and would be over powering.

Linda

My family, who usually does not care for white sauce, loved this veggie lasagna :)

16 oz. package of lasagna
2 Tbsp. olive oil
1 medium onion, chopped
3 large Roma tomatoes, seeded and chopped
2 cups fresh spinach
2 1/2 cups portabello mushrooms, sliced
4 Tbsp. butter
2 garlic cloves, finely chopped
3 cups white sauce
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
Salt & Pepper

White Sauce:

3 cups of milk, heated
4 Tbsp. butter
4 Tbsp. all purpose flour
1/2 cup grated parmesan cheese
Salt & Pepper

Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for two minutes more. Set aside.

Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper. Set aside.

Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid.

Stir spinach into tomatoe mixture.

Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside.

Mix the cheddar and monterey jack cheeses together.

In a large pot of boiling salted water, cook lasagna noodeles for about 6 minutes. Drain and rinse with cold water.

Lightly butter the bottom of shallow baking dish.

Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta. Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.

Make another layer of pasta, spread with half of the tomatoe mixture. Drizzle with white sauce. Sprinkle with a little cheese.

Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese.

ohiomom that sounds really yummy. Thanks for posting it.

Oh and welcome to the forum!

Thanks for the welcome :) Here is a pic (I hope) of the lasagna. Fortunately I cook better than I take pics.

Yes, welcome Ohiomom... I recognize you from the Hot Topics forum. The people here are much better, so be sure and stay awhile :o)

The people here are much better, so be sure and stay awhile :o)

Thanks vacumfreak ... food is my first passion, so I will enjoy visiting here.

Peace

Colleen, Thanks...

Yes two different things, but I get the flavor of "alfredo" by making a white sauce and adding in garlic and lots and lots of parmesan cheese..

So either are interchangeable for me, with what I do.

Ohiomom's recipe looks and "reads" fab!

You know, you could make the lasagne with just the sauce and the cheese (and I don't like cottage cheese in white lasagne, I find it makes it taste sour) and serve steamed veggies on the side. You can go ahead and put the spinach in the dish (I love spinach in a white lasagne).

I wouldn't puree any veggies for a white sauce. They would muddy the colour.

bobby, i had a seafood lasagne at a friend's once and the recipe called for cottage cheese. i was so reluctant because i'm not much of a fan, but it cooked up just fine. had i not eaten the lasagne before the recipe, i certainly would have had my doubts and substituted.

maryanne

I've done half ricotta and half cottage cheese. Use the small curd cottage cheese. No one was the wiser and it was a small bit healthier.

Jo

i seem to be sort of sensitive to some things but totally overlook others. and using cottage cheese (which i wouldn't eat plain on a bet!) in a recipe for lasange or stuffed shells, is just fine by me. so in your shoes, i'd try a pan of it and see how it works for you. i hope you'll enjoy it!

I have always used Cottage Cheese instead of ricotta. I think Ricotta is really dry and bitter to me.

I'm Choctaw Indian and I drive my Italian friend crazy with my substitutes.
Gayle