Ricotta is more versatile than cottage cheese for two reasons:

1) It has a natural lower salt content. Consequently, it matches well with desserts (which require low salt) and in savory applications (which require added salt). As a reference, most baker’s, even cooks, don’t use salted butter for their dishes. Instead, they always use unsalted butter and add salt to taste. The problem with some lasagna attemptees is that they aren’t adding enough salt to their ricotta to make it suitable for that dish. Egg yolks and herbs should also be added for richness and flavor. Remember, adding salt is always easier than removing the salt. This is more difficult to do with cottage cheese.

2) It’s wetter than cottage cheese and can easily be ridded of moisture if needed. The liquid in ricotta cheese can be favorable or unfavorable, depending on the application. For lasagna, it should be well-drained and crumbly in texture. By removing the water, you concentrate the flavor. Most lasagna attemptees don’t take the time to do this so the ricotta in their lasagna tastes vapid and the liquid concentrates on the bottom of the pan. Cottage cheese will never become as dry or as flavorful as you need it to be for great lasagna.

Bechamel is ideal for non-tomato based vegetarian lasagna. However, no tomato-based Italian lasagna is made with bechamel or cottage cheese and you can site several comments made by Italians in this thread for proof.

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