I need a lasagna recipe that uses cottage cheese instead of ricotta?

I like ricotta cheese but my boyfriend doesn't so I would like to try it with cottage cheese instead. Ive heard of it but can't find a good recipeI need a lasagna recipe that uses cottage cheese instead of ricotta?
Lasagna


Prep: 45 minutes


Bake: 30 minutes





Ingredients


1 pound Italian sausage - I like a combination of sweet and hot


1 pound ground beef


1 cup chopped onion (1 large)


2 cloves garlic, minced


1 14.5-ounce can diced tomatoes, undrained


1 8-ounce can tomato sauce


1 tablespoon dried Italian seasoning, crushed


1 teaspoon fennel seeds, crushed (optional)


1/4 teaspoon black pepper


6 dried lasagna noodles


1 egg, beaten


1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained


1/4 cup grated Parmesan cheese


6 ounces shredded mozzarella cheese


Grated Parmesan cheese (optional)





Directions


1. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices. Cook the ground beef, onion, and garlic until meat is brown. Drain. Combine sausage with ground beef mixture.





2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.





3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.





4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.





5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.





6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.





7. Makes 8 servings





8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.





9. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.I need a lasagna recipe that uses cottage cheese instead of ricotta?
Try this....





http://www.culinarycafe.com/Pasta/Easy_L鈥?/a>
Sauce


2 cups canned, diced tomatoes


2 cups tomato sauce


1 cup water


1/2 cup onions, diced


1/2 cup green bell peppers, diced


2 cloves garlic, diced


1/4 cup chopped, fresh parsley leaves


11/2 teaspoons Italian Seasoning


11/2 teaspoons The Lady's House Seasoning, recipe follows


1 1/2 teaspoons seasoning salt


1 1/2 teaspoons sugar


2 bay leaves


1 1/2 pounds ground beef


6 to 9 Long strips lasagna noodles


12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan


1 cup Gruyere cheese, grated


1 cup Swiss cheese, grated


2 cups cheddar, grated


1 (8-ounce) package cream cheese


1 cup mozzarella, grated


o make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.


Preheat oven to 350 degrees F.





To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.





House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.





Yield: 1 1/2 cups
All you do is use your same recipe, and change the cheese. There's not a big difference.
you can substitute cottage cheese for the ricotta in any recipe
you just did IT.. use you own recipe..





Tell you a secret 鈽? ricotta + milk + cottage cheese


I won't tell


sauce and shredded cheese


Is there anyone that can discern the taste????
Use the same recipe but just substitute the ricotta.