Does anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?

I like a liitle ricotta, but not too much. I'm looking for a recipe that includes an amount similar to what is in a Stouffer's lasagna.





Thanks!Does anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
Use Cottage Cheese in place of RicottaDoes anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
My sister hates ricotta. She makes her lasagna with a ton of shredded mozzarella instead.
I'm not sure how much is in Stouffer's lasagna, but you can just use less ricotta than your recipe says. I usually just use the recipe on the side of the lasagna noodle box and cut the the amount of ricotta in half. Still yummy!
The beauty of lasagna is that you make what ';YOU'; want.








When I make lasagna I generally make an event of it. I usually do this around some family event, or big sporting event. Birthday, Baby shower, Superbowl, 4th of July etc. etc.





OK, Lets start with 3 to 4 lbs. of the leanest ground beef available (85 to 95 % Lean)





Then if possible find an old Italian Mama %26amp; Papa deli to purchase your Italian sausage from. This is key to making GREAT lasagna.





(it is important to remember that I do not make lasagna, I have a great time with my friends ';BUILDING'; lasagna.)





Well now we have sausage and meat. One should remember that wine is an important part of lasana. I require wine to make lasagna. And I require wine to eat lasagna.





SAUCE, this is the only other variable. I believe most Americans put way too much sugar in the sauce. Sweet sauce sucks%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;





OK. Choose your sauce on the day devoted to drinking wine and making lasagna.





Start the simmer, all day long, gerlic shoukld be diced and pinched into the sauce. Much wine should be consumed.





The actuL MAKING OF THE LASAGNA IS VERY, VERY EASY.





COOK THE NOODLES. ADD SAUCE TO THE PAN. THEN ADD ONE LAYER OF NOODLES.





PUT A LAYER OF SAUCE, 1 OR 2 LBS OF SLICED MOZZERELLA, MORE SAUCE MORE NOODLES, MORE SAUCE,





NOW POUR ON THE MEAT, ( BROWNED AND DRAINED GROUND BEEF, SAUSAGE COOKED AS BITS. ( REMOVE THE SKIN AND FRY WHILE MASHING WITH A WOODEN SPOON)..





DRINK MORE WINE. ADD MORE GARLIC.





The important thing to remember here is that good lasagna is not a 20 minute meal. It is an all morning affair. I usually make 6 or 8 pans full. We eat one. we freeze one and we surprize our friends and family with a great meal that softens up their week.





This recipe is a love it or hate it. You decide. I need another glass of wine.
Just follow regular recipe, add as much as you like. Made it that way for Xmas, less rich.
http://www.cyber-kitchen.com/ubbs/archiv鈥?/a>
go with the cottage. I usually use half and half.
I never use ricotta in my lasagna. I just use mozzarella, provolone and romano.