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.
cooking.stackexchange.com/users/4194/ElendilTheTall
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.
cooking.stackexchange.com/users/3649/MandoMando
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.
cooking.stackexchange.com/users/220/kevins
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.
cooking.stackexchange.com/users/34174/Torii
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.
cooking.stackexchange.com/users/40252/Missy
I read through all the answers because I was out of my two favorites for lasagna -- ricotta and cauliflower.
People interested in a great alternative to ricotta and cottage cheese, might try steamed, pureed cauliflower with some cream cheese stirred in while hot.
I like this as "faux mashed potatoes" but it works well in lasagna, especially with slides of zucchini and yellow squash which are a good substitute for a noodle layer, or sauteed portabella, or broiled/grilled slices of eggplant.
Bon appetit!
cooking.stackexchange.com/users/54334/CAM
Also try sieving or blending the cottage cheese first, if you don't like the texture but don't mind its subtle flavour.
It changes the texture totally, and my husband will happily eat it in pasta dishes, even though he doesn't like the texture usually.
cooking.stackexchange.com/users/42663/Rose
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.
cooking.stackexchange.com/users/35862/dave
I make a white sauce using the mozzarella cheese.
Since I use non-fat milk to make the sauce, it cuts down on calories.
This has always worked very well in my lasagna recipe.
cooking.stackexchange.com/users/42270/C. McClure
Crumbled firm tofu with some seasonings is a commonly used layer in vegan lasagna recipes.
cooking.stackexchange.com/users/35312/rackandboneman
My mother mixes the cottage cheese into the meat & sauce.
I HATE cottage cheese
but it's not bad this way
bc you dont get a thick layer.
She mixes it while the meat sauce is still on the stove
so it melts for the most part.
I don't eat lasagna out bc
I can't stand the layer of ricotta or cottage cheese.
cooking.stackexchange.com/users/43978/Traci
I substitute small curd cottage cheese for the ricotta cheese and i mash any large curds...
i seriously dislike ricotta and cottage cheese and this way
(whey)
i don't notice it being in there.
Also, I use 1/2 amount in recipe and this camouflages the ingredient as well.
Hope this suggestion helps.
cooking.stackexchange.com/users/45717/D Hager
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?
What can I use as a replacement for ricotta or cottage cheese in a lasagna?
cooking.stackexchange.com
<substitutions><cheese><pasta><lasagna>
cooking.stackexchange.com/questions/41403
cooking.stackexchange.com/users/3058/Ash
You can use bechamel sauce, mozarella and parmesan, or substitute with another fresh cheese like fior di latte or bocconcini. Cream cheese, sour cream or cottage cheese can also be good, or nondairy options include cooked garbanzo beans, soaked and pureed cashews with lemon juice or crumbled firm tofu. To hide the texture of ricotta, it can be mixed with the meat or sieved/blended. Numerous options are available to people who dislike ricotta in their lasagna. These include other cheeses as well as non-dairy options like tofu and cauliflower. However, there are also ways to improve the texture if you wish to use ricotta, including sieving it or adding it to the meat sauce. Ricotta is not an ingredient in Italian lasagna and may be an Italian American convention.
There are a large number of alternatives to ricotta in lasagna, including non-dairy options such as cauliflower and tofu, as well as different types of cheese. Using ricotta in lasagna may be an Italian American convention as it is not used in other countries. To avoid texture issues with ricotta, it can be sieved before using or added to the meat sauce so it melts.