What maire said.

Both. I mix ricotta with egg, parmesan, and shredded mozzarella to put in the layers, and I also top the whole thing with mozzarella. I also put chopped frozen spinach in my ricotta mixture. It adds color and nutrition. I use my own variation on the Barilla no cook noodle recipe. I really like the Barilla no cook noodles. I'm Italian, but making lasagne this way is so much less work!

Barilla No Cook Lasagne

I do the same cheese mixture as ginny, but I drain the ricotta for about an hour in a mesh flour sifter so the cheese mixture isn't so wet. I also love the no cook lasagna.

Add some nutmeg to the egg/ricotta mix or the roux if you use one. Yum.

I like some cream cheese in some of my pasta recipes.

Sue

I usually use small curd cottage cheese instead of ricotta. Also use shredded mozzarella or a package with 4 cheeses in it, making sure one is mozzarella.

Ricotta mixed with eggs, and sliced provolone between the layers and on top.

Ricotta and I too add cream cheese it makes it much richer and creamy. A lot of people use cottage cheese instead of Ricotta but I have always used Ricotta. I do also use mozzarella and if I have other cheeses around to throw into the mix I will, like provolone, gouda, Muenster, havarti, I mean yummy the more cheese the better. Not mass amounts just a little for an extra flavor.

Ricotta melts better than cottage cheese, so if you want a firmer curd, the cottage cheese is a good choice. Some packaged ricotta is too heavily drained and stiff.

Besides ricotta (often homemade), I use fresh mozzarella (the soft, wet kind), fontina, provalone and romano. Each has its own melty/stringy/firm qualities, and different flavors.

My 3 cheese lasagna: A layer of ricotta or cottage cheese works...then I mix parmesan into it with a beaten egg....top the whole thing with motzarella.

Sometimes I use hamburger in the meat filling...sometimes sausage. The sausage has more flavor!

I also add a layer of spinach if I have it on hand...

Use cheeses you like and as many kinds as you like. When I make lasagna I use a lot of different cheeses. Mozzarella, Swiss, Cheddar, Parmesan or preferably Romano (or a mix), a little Ricotta with a beaten egg and then it depends on what's available, maybe a Co-jack, Muenster, "Mexican Blend", Asiago, etc. (And of course seasonings you like) On my lasagna, every layer gets cheese and meat. I also use a mix of ground beef and pork sausage (cooked with onion and seasonings). I've made it with a pulled pork and that was great as was leftover pot roast. I usually add some pepperoni to it too for added flavor but I usually like to render some fat out or use turkey version. And of course what makes everything better? Bacon of course. I've made it in my Nesco roaster using regular noodles but uncooked. Worked great. Make sure you have a lot of sauce and I usually add a little water for extra moisture to cook the noodles. You don't need to buy "no boil" noodles to skip the pre-cooking step and many people, including me prefer the texture of regular noodles over the no-boil type. It's not cheap this way and it's a lot of work but it's an occasional treat that I really enjoy. Then of course you need a good garlic bread with it. Mine has garlic, butter, Italian Seasoning, black pepper (fresh ground of course) and Parmesan/Romano on it .