Hi Stacy - My vote would go to ricotta because I like its consistency better, but I've also used small curd cottage cheese - separately and mixed together. I always used mozzarella because that's what recipes called for but I agree with ValKCMO, it doesn't have much flavor. Some years ago, Cristina Ferrari from the old Home & Family show (and a fabulous cook) made her lasagna one day. I was taken back when she said never to use mozzarella - use Monterey Jack because you'd get more flavor and I've used it since. I generally grate my cheese from a block but I may just look for the mixed shredded kind Val mentioned. I use lean sirloin ground beef most of the time but mixing it with sausage is more flavorful! When you make lasagna, you can't be worrying about low fat with all that cheese - and eggs - so I don't know why I don't always mix the meat! Lastly, I too have used uncooked noodles now for years. It took me years from the time my mother first told me that to eventually try it and it makes it all so much easier. I've always used regular lasagna noodles since I've done it long before they packaged lasagna noodles designed for no precooking. My experience has been it's very successful if you use a little more sauce than you might the other way. Especially have a nice layer of sauce in the bottom of the pan before you start building your layers. Have to say that I always prepared mine the night or day before so that the noodles have a chance to "soften" prior to baking.

I've yet to try Cristina's lasagna recipe but it sounds delicious. By the way, she uses both Italian sausage and ground beef in her sauce. Also she uses packaged creamed spinach and I'd never heard of that before. Everybody on the show that day raved about how good it was. A lesson Mom tried to teach me was never to try out a new recipe on guests (but I don't always listen). Since it's now just hubby and me at home, lasagna is a rather large entree for two! But one day I'm going to try Cristina's recipe and let hubby, my sister & brother-in-law be the "testers".

Good luck with yours - just go for it and I guarantee you your family/guests will enjoy!