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I've grown to love small-curd cottage cheese.
I'll eat it neighboring a mound of spaghetti. As far using it for Lasagna - I absolutely WILL use it before ricotta - it's versatile, I season it (as well) and layer it w/ the lasagna ingredients. It's important to mix in an egg before adding it to the casserole. It's moist and adds more of a creamy richness versus ricotta. I realize most Italians would shun away from this, that's fine. It is a tad bit more arduous to prepare and add into the casserole vs. ricotta (but well worth it!)
But yeah, that's just what I do.
I find green beans as well as cottage cheese pair nice w/ spaghetti.
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