I like to eat cottage cheese but have never had luck cooking with it. It's too liquidy. I don't make lasagna very often, but I always use ricotta. I am finishing off a yummy dish that i make every now and then. It's a casserole with roasted eggplant, tomato sauce, ricotta, eggs and lots and lots of Parmesan cheese. You can season it however you like. I did the called-for Italian flavor profile, but I could see this easily going Greek with oregano and lemon and feta. To make it a complete meal, I add cooked orzo. Even with lower fat ricotta, it's still a very rich dish.