the cottage cheese will actually melt better than the ricotta, it doesn’t feel lumpy in the mouth like cold cottage cheese.
I’m not saying it’s the best ingredient, but it does work very fine in lasagna. And I’m not talking about replacing the ricotta completely, I’m talking about using cottage cheese in tandem with the ricotta – maybe as much as 50/50. Keep in mind, that ricotta cheese is more gritty and doesn’t melt like other soft cheeses, because ricotta isn’t really cheese, it’s whey cheese, which means it’s made from whey and not milk. Cottage cheese is made from milk, and therefore, is a better melter. Ricotta can get smooth and creamy, but it will never be melty and gooey like real cheese. Cottage Cheese, on the other hand, will melt and get gooey, sort of like mozzarella, but not as much. In my experience, people who’ve had lasagna made in part with cottage cheese, describe the lasagna as cheesier than lasagna made with only ricotta.
As per JB’s "don’t use cottage cheese," comment, I don’t take too too much stock in it, because he’s makeing a recipe from the back of the noodles box. I’m not saying the recipe didn’t come out looking or tasting ok, I’m just saying, that the back of box recipes are there for the person who doesn’t already have an Italian family recipe floating around their brains.
However, I don’t want to overplay the use of cottage cheese. I generally do not use it, but it has been an excellent ingredient in some lasagnas I’ve had. And don’t get all "authentic" on me. Because the original lasagne didn’t have ricotta either.
Lastly, since we’re talking about lasgagna, the best way to layer a lasagna is to use alternate directions when stacking the noodles. The alternate direction stacking will give the structure better support.