Lasagna

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I'm sorry Ree, but this lasagna was not a hit with my family--too meaty and not enough cheese. Think we'll go back to using ricotta instead of the cottage cheese.

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This recipe makes a very good lasagna. I love the hot pork sausage and cottage cheese. A little different from other lasagna recipes. Made it for my family and even used gluten free lasagna and no one could tell that I did not use regular pasta. My husband loved it and he has never been a fan of lasagna. Thanks Ree!

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I made this recipe tonight and my family loved it! They said it was the best lasagna they ever had. The cottage cheese did give it a milder taste, I'm not a big fan of ricotta. Will definately make this again!

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This is a decent recipe-BUT-I would go the traditional route of making the very last layer not meat but noodles covered with sauce and doused with cheese. Cover the lasagna with buttered parchment paper to keep the cheese from pulling off and to protect it from the tin foil-tomatoes react badly with tin foil. In the 50's-60's, when no one knew what ricotta was, my mom would whip the cottage cheese with her egg beater to make it smooth-she knew her kids wouldn't eat hot curds. I like the taste of fennel, so I toast 1 Tbsp. in a dry frying pan, grind it and toss it in with the meat.I prefer Italian sausage to breakfast sausage. I don't boil lasagna noodles any more. I cover them, in a roasting pan, with boiling water and let them sit for 20 minutes. They will be very pliable, but not slimy, slippery and hard to handle the way boiled noodles are. They will cook the rest of the way in the oven. Drizzle the dish with 1/3 cup of red wine or water to ensure they do cook.

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My Italian bf and I are not big fans of ricotta so glad to see the cottage cheese in this recipe. Used a 2% creamy cottage cheese that tasted great. I didn't have the breakfast sausage but used italian turkey sausage. In addition... Thanks Ree for not becoming a vendor of kitchen and other products. Your show is great!

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Love it and easy to make.

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Great recipe. I made it using cottage cheese and it was much better than other recipes using the ricotta!

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I'm all for food substitutions in most cases, but cottage cheese for LASAGNA? That's a total turnoff. If faced with a choice, always go with the real thing--ricotta.