Interesting post. I do the pasta as you do for structure as you say. I have used cottage cheese, but not frequently. It may have helped texture, but not taste and I always thought it unauthentic. Your comments on ricotta were quite interesting. I learned something. Maybe that is why I have always kept ricotta to a bare minimum in lasagna.
That being said, I think JB does just fine exploring and experimenting on his own. The videos alone are highly innovative and entertaining. I am a big fan.
Is he doing "classic Cajun cooking?" I don’t think so, but he is in Cajun country and doing what all the classic Cajun cooks have always done. He innovates, explores and uses what is locally available. He is in modern times as we all are and I think he is doing a good job of redefining Cajun cooking for modern times.
I for one am fascinated watching JB’s videos. I feel I am watching the new Cajun cuisine in the making. It does not get any better than that.