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I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth.

However, most of the recipes I have seen for lasagna involve using one or the other. Is there something I can use as a replacement that will do the same sort of cheese thing that they do, without the weird texture?

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6 Answers 6

I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.

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I agree, I've never seen ricotta in an Italian lasagne. Bechamel is a much better option anyway. – GdD Jan 23 '14 at 22:33
Ricotta in lasagna is very much Italian Italian. Just not in every region. – MandoMando Jan 24 '14 at 1:14
I have seen cheese lasagna where the cheese replaces the bechamel, touted as "quick lasagna" because you don't cook the sauce. I think I've mostly seen it with mascarpone though. – rumtscho Jan 24 '14 at 11:48

I agree with the texture issue. I had luck this week using real - not light - sour cream instead of ricotta. I combined provolone, mozzarella and the sour cream togther before adding the additional ingredients.

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Use any fresh cheese like fior di latte, bocconcini, or fresh mozzarella with a little bit of fresh parmesan.

It depends on the region, some people use non cheese sauces like béchamel and even some use orange cheddar.

If you like a fresh and subtle tasting lasagna without the gritty texture of ricotta, a nice mix of fior di latte and fresh mozzarella along with thin fresh lasagna strips make a lovely dish.

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Cream Cheese is a great substitute. I have a friend with similar distaste to cottage cheese so we just use cream cheese, cheddar and mozzarella.

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For one nondairy option you can use a puree of cooked garbanzo beans (chickpeas), lemon juice, salt, a bit of cornstarch, and garlic if desired. I like this for lasagnas as it doesn't overpower the dish with a cheesy flavor and lets the vegetable flavors really come through.

Another option is to soak cashews for a few hours, then puree them with lemon juice and salt, adding water as needed.

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I have been experimenting with a mushroom, egg and crouton mix instead of ricotta still polishing the recipe but I like it. I have even made a breakfast lasagna with scrambled eggs, hashbrowns, salsa, and sausage, and cheese of course.

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