Ravioli & Lasagna from scratch

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Amish Heart said:
For lasagna.
I cook the noodles. Spray a large baking pan. The stuff I use to layer between the noodles:
Cottage cheese mixed with Italian seasoning, garlic, grated mozzarella and jack
Cooked hamburger with onion and marinara sauce with diced tomatoes.

then bake.
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That sounds wonderful! Would not have thought of cottage cheese!
 
Double R said:
That sounds wonderful! Would not have thought of cottage cheese!
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Ricotta is one of the recommended cheeses for lasagna and other Italian food. Cottage cheese has more flavor and is somewhat similar in texture, or at least close enough to what you need for lasagna and other Italian dishes.

I haven't made lasagna, spaghetti, stuffed shells, or anything similar in many years. I used to make it periodically, but not even monthly. I would make a big pan of it, have a meal or two from it, then freeze it in single meal portions. It was easy to grab to go to work or for an easy evening meal. I do know people who have used zucchini in place of lasagna noodles. I have done that, but not in quite a while.
 
Weedygarden said:
Ricotta is one of the recommended cheeses for lasagna and other Italian food. Cottage cheese has more flavor and is somewhat similar in texture, or at least close enough to what you need for lasagna and other Italian dishes.

I haven't made lasagna, spaghetti, stuffed shells, or anything similar in many years. I used to make it periodically, but not even monthly. I would make a big pan of it, have a meal or two from it, then freeze it in single meal portions. It was easy to grab to go to work or for an easy evening meal. I do know people who have used zucchini in place of lasagna noodles. I have done that, but not in quite a while.
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I can see how zucchini lasagna would be VERY good! May try that when the garden is going this year!

I’m looking to make for future single use as well. I make big batches of stuff and freeze the majority.
 
Weedygarden said:
Ricotta is one of the recommended cheeses for lasagna and other Italian food. Cottage cheese has more flavor and is somewhat similar in texture, or at least close enough to what you need for lasagna and other Italian dishes.

I haven't made lasagna, spaghetti, stuffed shells, or anything similar in many years. I used to make it periodically, but not even monthly. I would make a big pan of it, have a meal or two from it, then freeze it in single meal portions. It was easy to grab to go to work or for an easy evening meal. I do know people who have used zucchini in place of lasagna noodles. I have done that, but not in quite a while.
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Weedy zucchini is the only way I've made in for many years now.
Also I think the cottagr cheese gives lasagna 'best I can describe it is a ' cool 'sort of taste .
I make several mid size cassarol dishe's of it and freeze it for later. I always make my sauce so if I'm going to cook sauce for hours then may as well cook enough to put up.
 
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