On this page

Best Substitute for Ricotta (By Use Case)

The best ricotta substitutes for lasagna, cannoli and desserts, stuffed pasta, and spreads — cottage cheese, mascarpone, goat cheese, and béchamel, with ratios and honest texture notes.

Quick Answer

The best substitute for ricotta is cottage cheese, drained and blended smooth, used 1:1 — it has the same fresh, milky character and nearly identical protein. Blending is the key step: straight from the tub it's too wet and too lumpy.

For desserts like cannoli filling and cheesecake, mascarpone (1:1) is closer — richer and naturally smooth. In lasagna, a béchamel sauce is the traditional Italian alternative rather than a like-for-like swap.

Jump to: Lasagna & Baked Pasta Cannoli & Desserts Stuffed Pasta & Shells Spreads, Toast & Dollops

Lasagna & Baked Pasta

Ricotta's job in baked pasta is a creamy, set layer that doesn't water out. Drain whatever you substitute — excess whey makes soupy lasagna.

Substitute Ratio Notes
Cottage cheese, drained and blended vegetarian 1:1 The classic American swap. Drain well, blend smooth, and mix with egg and parmesan exactly as you would ricotta.
Béchamel sauce vegetarian Replace the ricotta layer with ~2 cups béchamel per 9×13 pan Not a copy — the northern-Italian original. Silkier, richer lasagna with no curd texture at all.
Fresh goat cheese, loosened with milk vegetarian 1 cup goat cheese + 2–3 Tbsp milk per 1 cup Tangier and more assertive — delicious, but it changes the dish's character noticeably.

Cannoli & Desserts

Dessert fillings expose graininess and wateriness instantly, so the rich, naturally smooth options win here.

Substitute Ratio Notes
Mascarpone vegetarian 1:1 Richer and silkier than ricotta — sweeten it less, as it has none of ricotta's slight saltiness. Excellent in cheesecakes and fillings.
Cottage cheese, strained and blended very smooth vegetarian 1:1 Workable for cannoli-style fillings if strained through cheesecloth and blitzed until completely silky — budget-friendly, slightly tangier.
Cream cheese, beaten with cream vegetarian 8 oz cream cheese + 2 Tbsp cream per 1 cup Denser and tangier than ricotta; better in baked desserts than in delicate piped fillings.

Stuffed Pasta & Shells

Ravioli, shells, and manicotti fillings need body — a wet substitute leaks and bursts the pasta.

Substitute Ratio Notes
Cottage cheese, well drained and blended vegetarian 1:1 Drain in a sieve for 30 minutes before blending. Bind with egg and parmesan as usual.
Goat cheese + cream vegetarian 1 cup goat cheese + 2 Tbsp cream per 1 cup Pipes beautifully and holds its shape; clearly tangier flavour.
Mascarpone + parmesan vegetarian ¾ cup mascarpone + ¼ cup grated parmesan per 1 cup Rich and stable; the parmesan adds the savoury depth mascarpone lacks.

Spreads, Toast & Dollops

Ricotta on toast or dolloped over pasta is about fresh milkiness and a light, spoonable texture.

Substitute Ratio Notes
Labneh vegetarian 1:1 Thick, creamy, and spreadable with a pleasant tang ricotta doesn't have.
Cottage cheese (small curd) vegetarian 1:1 Fine straight from the tub for toast and bowls if you don't mind visible curds.
Fresh goat cheese vegetarian 1:1, brought to room temperature Spreads well; swaps ricotta's mildness for tang.

Save swaps that actually worked

Keep substitutions and notes with your recipes.

Quick Reference — All Substitutes

Rank Substitute Ratio Best For Notes
1 Cottage cheese, drained and blended 1:1 All-round best · Lasagna, stuffed pasta Must be drained and blended smooth — then it's a near match.
2 Mascarpone 1:1 Desserts, cannoli, cheesecake Richer and smoother; reduce added sugar slightly.
3 Fresh goat cheese (chèvre) 1:1, loosened with milk or cream Stuffed pasta, toast, savoury bakes Distinctly tangier — a flavour change, not a copy.
4 Labneh (strained yogurt cheese) 1:1 Spreads, dollops, toast Creamy and tangy; too loose for baked fillings unless strained further.
5 Cream cheese, softened with cream 8 oz + 2 Tbsp cream per 1 cup Baked desserts Denser and tangier; heavier result in fillings.
6 Béchamel (white sauce) ~2 cups per ricotta layer in a 9×13 lasagna Lasagna only The traditional Italian route — a different, silkier lasagna.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta in lasagna?
Yes — it's the most common swap, 1:1. Drain it well and blend it smooth first, then combine with egg and parmesan as the recipe directs. The result is slightly tangier and lighter than ricotta, and most people don't notice in a finished lasagna.
What's the best ricotta substitute for cannoli filling?
Mascarpone, 1:1 — it's smooth, rich, and pipes well. It lacks ricotta's faint graininess (some consider cannoli incomplete without it), so for a closer match, use strained, thoroughly blended cottage cheese, or a 50/50 mix of the two.
Is ricotta the same as cottage cheese?
No. Ricotta is made by re-cooking whey (or milk) into fine, soft curds; cottage cheese is large, loose curds in a milky dressing. Drained and blended, cottage cheese becomes a close ricotta stand-in — similar protein, slightly tangier.
What do Italians use instead of ricotta in lasagna?
Traditional lasagne alla bolognese never used ricotta — it layers béchamel (white sauce) with ragù and parmesan. If your recipe calls for a ricotta layer, about 2 cups of béchamel replaces it in a 9×13 pan for a silkier, richer result.
Is there a dairy-free ricotta substitute?
Blended firm tofu makes a workable dairy-free ricotta for lasagna and stuffed shells: crumble a block of firm tofu and blend with 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, and salt until ricotta-textured. It's a well-established vegan technique, though the flavour is plainer.

Share this page

Save swaps that actually worked

Keep substitutions and notes with your recipes.