I hate to beat a dead horse, especially since I rarely use cottage cheese in lasagna, but why a no-no?
In Italy, they put anything and everything in lasagne – whatever is fresh and in season: asparagas, artichokes, you name it.
The piled high lasagna in the US is hardly "authentic" to begin with. In Italy they didn’t even originally use ricotta, just mozzarella and parmegiano: ricotta was traditionally something for desserts – canoli, cookies, cheesecake, etc.
I used to think it was a no-no, too, until I realized that variations of recipes can garner some great results – even if it doesn’t fit the traditionally accepted model. If everyone made lasagna the exact same way, it could get a little boring.
Greyghost, I, too, enjoy some of JB’s videos. However, for me, when someone says "read the box" for the recipe, I lose interest, since I can read the box.
Some stuff JB makes is great, some isn’t. I’m not going to be one of those people who says "wow, looks great," or, "great recipe," to everything, even when it isn’t. As I said, I thought the end result looked fine, but I think it’s ok for me to express my feelings that I was disappointed that the recipe came from the back of the noodles box. Plus, my mind was swimming with completely other ideas when I read the thread "cajun lasagne."
IMO, the best part of the video, was when JB said that his favorite sauce is his own, so he proceeded to make his own sauce. That was an excellent idea. Although he didn’t use his San Marzano tomatoes, I had an inkling he was preparing to make his own sauce at the point he showed the can – that’s what kept me watching. I enjoy seeing how others make their own ragus.