Classic Lasagna

  • Marys52 Posted: 12/21/08
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    A lasagna recipe that claims to be "classic" yet uses cottage cheese instead of ricotta? Please folks don't bother if you can't use ricotta. As an Italian American I am laughing my coola off. Better yet make your own tomato sauce and now you got cucina rustica, kapish?

  • JudyWolf Posted: 03/26/09
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    The meat sauce is worth the time to prepare. This freezes wonderfully which makes it a favorite of mine. I follow the recipe exactly except that I prepare it in a loaf pan. I love the thick layers.

  • bakerboysmom Posted: 04/20/10
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    This lasagna recipe is a southern version of an Italian classic. I grew up in Arkansas eating homemade lasagna made with cottage cheese and I LOVED it. It was probably made that way because I doubt the Skaggs Alpha Beta in 1976 even carried ricotta cheese. Or, if the store did sell the cheese, it was probably $10 an oz and it would never have occurred to my parents to pay that much for cheese. Cottage cheese is an extremely adequate substitution for something that was not available to us in small southern towns in the 70s. Please don't pretend to be a food snob and try to make other food lovers who grew up less sophisticated feel as though they don't have their own discerning palate. One of the very best things about being a true food lover is discovering new tastes and learning new things about different communities and cultures. The second best thing is having respect for your Momma's home cooking!

  • Bothergirl Posted: 12/21/10
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    I really don't like Ricotta cheese except in desserts. Cottage cheese tastes far better and is creamier.

  • housemouse320 Posted: 07/14/11
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    i'm married to an italian who has had it made the regular way all his life, yet he loves this way, it is alot liter in taste, and it doesn't stuff you. i'll keep makeing it this way,and not the other way, i wish i would have found it befor, and i'm saveing on calories too.

  • debjustice Posted: 02/19/12
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    This is an *excellent* lasagna recipe. The sauce is seasoned just right. I usually put ricotta and cottage cheese (1 1/2 cup each). To prepare the noodles I use a technique I saw on Ina Garten's "Barefoot Contessa" FoodNetwork program. Run a large bowl full of hot tap water (as hot as it will get). Lay the noodles in the water and let them soak until you are ready to assemble the dish. The noodles are softened and will finish cooking in the oven. They aren't soggy or overcooked.


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