These directions sound good to me–I do pretty much the same thing. As to cottage cheese vs. ricotta, in my mind (and in my mouth) there’s no comparison. Ricotta all the way. Better texture and flavor. And the lumpy cottage cheese texture seems all wrong in lasagna. I’ve heard of persons putting cottage cheese in a food processor to smooth it out but that won’t fly with me…still different texture and taste. But, as they say, "that’s why they make chocolate and vanilla"–eat what you like.