Substituting Cottage Cheese for Ricotta

Sorry if this has already been covered, but I'm wondering if using cottage cheese in a lasagna type dish instead of ricotta really makes a noticeable difference tastewise.

I'm not a fan of cottage cheese on it's own at all, it tastes sour/moldy to me, but has anyone tried it both ways and if so, do you notice the difference?

I always use cottage cheese in my lasagna. It's delicious. Yes, you can taste the difference, but not in a bad way.

I swap them interchangebly and have never really noticed a difference, tastewise.  I'm sure those with more sensitive palates would disagree, but the taste is quite similar to me.

I have swapped, it makes it slightly less mushy, but tastes the same - DH likes it better with cottage cheese.

why not use fat free ricotta?  Another thing i saw on TV and want to try is tofu noodles (i wonder if they come in sheets for lasagna)  If I see them I will share where they were and if they taste good.

I love my fat free ricotta with splenda and fresh berries. 

riginal Post by niccole-abel:

why not use fat free ricotta?  Another thing i saw on TV and want to try is tofu noodles (i wonder if they come in sheets for lasagna)  If I see them I will share where they were and if they taste good.

I love my fat free ricotta with splenda and fresh berries. 

 

See that's the thing, I've made it with fat free ricotta and it wasn't as creamy as the real stuff. I'm not totally opposed to full fat, but just thinking of ways to get extra protein without the extra calories.

I use Fiber Gourmet pasta which is so freakin' expensive so I don't want to waste a box on something I'm not going to enjoy. I usually make a "lazy-man" style lasagna using penne or ziti and toss in some spinach and zucchini with the cheeses as fillers so hopefully that'll help hide the taste some.

Thanks to everyone for your advice!

I'll bring salad and fruit parfaits for dessert if I can have some? 

Ha, definitely!

http://www.thenourishinggourmet.com/2008/05/b utternut-squash-pasta-sauce-2.html

I use this for the sauce but add 2 turkey or chicken sausages (cooked then sliced) some spinach and about 1/2 cup of half and half or milk instead of the wine. It's sooo good and really easy to make!

that sounds really good.  I might try that next week.  I bet it's good on spaghetti squash too. 

I bet mushrooms, roasted peppers and sundried tomatos would be delish.  Great now I'm hungry.  Food shopping day is saturday I hope I can wait.

Thank you for the link I will bookmark it.

I usually use fat free cottage cheese, but have used half and half fat free ricotta as well.  I didn't think there was that big of a difference tastewise.

I have seen the tofu noodles at Meijer in Indianapolis.  They are in the produce section, but near the tofu and other meat substitutes.  I haven't seen any lasagna sheets.  The noodles are pretty flimsy to be used in lasagna anyways - they wouldn't hold up.  I tried them, they were interesting.  Not horrible, but I don't eat pasta that often, so I'd rather splurge on whole wheat pasta.

do you eat spaghetti squash? hows it compare?  I love pasta so much.  the squash is not pasta but it works for now.  I will be reintroducing pasta into my diet so far I have had real pasta only one time in 5 months. 

I don't eat spaghetti squash, so I can't really tell you.  The tofu noodles are very 'squishy' for lack of a better word.  I like my pasta al dente, but if you like very soft pasta, then it should be okay.  It was pretty much flavorless, so it won't take away from any sauce you use.