kilikini wrote:
> Damsel wrote:
>> "kilikini" wrote:
>>
>>> My mom always used cottage cheese as well, but I prefer
>>> ricotta in mine and I usually do a veggie one. Lots of
>>> onion, spinach, olives, shrooms - yummy!
>>
>> Kili and I are originally from neighboring states. I
>> think that cottage cheese is probably a regional thing.
>> Or maybe that's all that was
>> available here, way back when.
>>
>> Carol
>
> Do you think that's the reason, Carol? Is it regional
> for Cottage Cheese? I think my mom said it was cheaper
> and that's why she used it, but I don't know. She always
> was a cheapskate. <g>

Mom always said she used cottage cheese because it was cheaper. When I
started cooking, she said for me to use whatever I wanted, but I had to
buy the Ricotta. I did and all of us in the family were happier. My
sisters would beg me to make it, and even chip in for the ricotta. Mom
wasn't dumb. She would get a break from the kitchen, and a "much better"
(her words ;-)) dinner.

> Shoots, if I can't afford da
> ricotta, I don't-a-make da lasagna! In all truth,
> lasagna isn't necessarily an inexpensive dish anyway. By
> the time you buy all the cheese (mozzarella, ricotta -
> COTTAGE - and parmesan),

Ok, you've got me now. I'll confess. I use *BOTH* ricotta and cottage
cheese. Not mixed, different layers with sause and noodles in between.

> get the noodles, whatever meat
> or veggie, it's right up there in the $30 - $40 US mark.
> But then, that was on Maui; haven't tried it with
> Florida's considerably cheaper food prices.
>
> kili


I don't think it's quite that expensive yet. Last time I priced it, it
was in the $20 - $25 range, so I stopped adding it up. This thread has me
drooling. Time to make lasagna again. Should I do it in the oven or the
Kamado? Decisions, decisions, decisions.
;-)

BOB