Lasagna recipes?

is there any recipe out there that uses both ricotta and cottage cheese?Lasagna recipes?
PEROGHI CASSEROLE





1 lg. box lasagna noodles


1 lb. butter


2 med. or 1 lg. onion


3 lbs. mashed potatoes


1 lg. container ricotta cheese


1 egg


1 tbsp. parsley flakes


1 lb. sharp Cheddar cheese, grated





In a saucepan melt butter and add onions. Cook until translucent. Cook noodles in a separate pot until tender. Make mashed potatoes. Mix in a separate container ricotta cheese, egg and parsley flakes. In a 9 x 13 pan layer: part of onion and butter, then put noodles, put potatoes on noodles, some of the grated Cheddar, more onions and butter, layer noodles, then ricotta mixture, grated cheese, onion and butter, noodles, Cheddar and the rest of the butter and onion. Bake at 350 degrees for 1 hour. Let stand 30 minutes to 1 hour. Can be served hot or cool.





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GOLDEN GATE LASAGNA





2 tbsp. salad oil


1/2 c. minced onions


1 lb. ground chuck


1 1/2 tsp. salt


1/4 tsp. pepper


1/4 tsp. oregano


3 tbsp. parsley


2 cloves garlic


1 lg. can tomatoes


1 (8 oz.) can tomato sauce


1/2 c. grated Parmesan cheese


1/2 lb. lasagna noodles


3/4 lb. grated mozzarella cheese


1/2 lb. grated Cheddar cheese


1 container cottage or ricotta cheese





Heat oil in skillet, saute onions. Add beef, cook until brown. Slice garlic and mash with salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce, 2 tablespoons Parmesan cheese. Simmer covered, for 30 minutes. Refrigerate until ready to use.


Preheat oven to 350 degrees. Cook lasagna as label directs. Drain and cover with cold water. In 12 x 8 x 2 inch baking dish, arrange 1/3 meat sauce, single layer of lasagna noodles, layer of cheeses. Repeat, ending with remaining sauce and cheese. Bake 30 minutes at 350 degrees.





I add small amount of grated Monterey Jack cheese with jalapeno peppers for added zip!Lasagna recipes?
1 (1.5 ounce) package spaghetti sauce mix


1 (6 ounce) can tomato paste


1 (8 ounce) can tomato sauce


1 3/4 cups water


2 eggs


1 pint ricotta cheese


1/2 teaspoon salt


1 (10 ounce) package frozen chopped spinach, thawed and drained


1/2 cup Parmesan cheese


8 ounces sliced mozzarella cheese


8 lasagna noodles








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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.


In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.


In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.


Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.


Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.
455 g sweet Italian sausage


340 g lean ground beef


80 g minced onion


2 cloves garlic, crushed


1 (28 ounce) can crushed tomatoes


2 (6 ounce) cans tomato paste


364 g canned tomato sauce


120 ml water


25 g white sugar


1 g dried basil leaves


1 g fennel seeds


2 g Italian seasoning


20 g salt


0.5 g ground black pepper


15 g chopped fresh parsley


12 lasagna noodles


455 g ricotta cheese


1 egg


3 g salt


340 g mozzarella cheese, sliced


75 g grated Parmesan cheese





In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).


To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving
how about take a traditional lasagna recipe and just use both ricotta and cottage cheese?