Substitute for Ricotta Cheese — Best Swaps with Ratios

The Best Substitute

The Professor's top pick for replacing ricotta cheese is Cottage Cheese (blended) at a ratio of 1 cup blended cottage cheese = 1 cup ricotta. This works well for lasagna, stuffed shells, baked ziti, dips. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.

Best Substitutes

🧑‍🔬 Professor's Pick

Cottage Cheese (blended)

Ratio: 1 cup blended cottage cheese = 1 cup ricotta

Works for: lasagna stuffed shells baked ziti dips

Avoid for: cannoli filling (texture differs)

Flavor impact: Very similar when blended smooth. Slightly less rich but higher in protein.

Cream Cheese (softened)

Ratio: 1 cup softened cream cheese = 1 cup ricotta (add 2 tablespoons milk to thin)

Works for: lasagna stuffed pasta cheesecake

Avoid for: recipes needing ricotta's grainy texture

Flavor impact: Denser and tangier than ricotta. Works in baked dishes where ricotta melts.

The Professor says:

Blended cottage cheese is shockingly close to ricotta in lasagna. Most people cannot tell the difference once it is baked. Blend until completely smooth for the best result.

Frequently Asked Questions

Can I use cottage cheese in lasagna instead of ricotta?

Yes. Blend it smooth first. It has a similar mild flavor and melts well. Many Italian-American families have always used cottage cheese.

The Bottom Line

If you are out of ricotta cheese, the best all-around substitute is cottage cheese (blended). Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role ricotta cheese plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.

Source: Culinary reference | Last verified: March 19, 2026 | Our methodology