There are several options if you can’t find ricotta! Here’s the best substitute for ricotta cheese to use in lasagna and other recipes.
The grocery store’s all out of ricotta cheese? We’ve got your back! This Italian cheese is most famously used in lasagna recipes. But it’s got all sorts of other uses: smeared on toast, used in pasta, and dolloped on pizza. It’s seriously versatile.
Ricotta has a mild flavor, so the texture is the most important part to get right if you want to replace it in recipes. Here’s the best substitute for ricotta cheese!
Best Substitute For Ricotta Cheese
Note that how these options work depend on the type of recipe and how the ricotta is used.
1. Cottage cheese
The best substitute for ricotta cheese? Cottage cheese has a similar flavor, and can be easily substituted in lasagna. (In fact, our spicy kale lasagna uses cottage cheese instead of ricotta.) You’ll want to look for small curd cottage cheese to have a texture that resembles ricotta. Or, pass it through a food processor or blender to get a nice smooth texture!
Caveat: Most cottage cheese is saltier than ricotta, which is very bland. So keep in mind you may need to lower any salt added in your recipe.
2. Soft goat cheese (chevre)
The next best substitute for ricotta cheese? Soft goat cheese, also known as chevre. It has a fluffy, creamy texture that is very similar to ricotta. You could use this in a lasagna, or it’s perfect for spreading on toast or dolloping on a pizza like you would with ricotta.
Caveat: Goat cheese has much more flavor than ricotta! Which is a good thing. You’ll probably end up with a tastier recipe! Same as cottage cheese, goat cheese naturally has more salt. Keep in mind you may need to lower any salt that’s added in the recipe.
3. Cream cheese
The last best substitute for ricotta: cream cheese! Cream cheese has a higher fat content than ricotta, so it will be a bit richer. The texture is also thicker and less fluffy than ricotta cheese. You may want to stir it with a tiny bit of water to get it to loosen up a bit.
4. Tofu ricotta
Here’s a dairy-free substitute for ricotta: crumble a block of firm tofu, then food process it with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, a clove of garlic and ½ teaspoon salt. Use as a 1:1 substitute,
5. Cashew ricotta (in some cases)
This is a dairy-free substitute that works in some cases, especially if you’re making a vegan lasagna. Make this cashew cream recipe but use ¼ cup water and 1 tablespoon lemon juice. It makes it a little thicker and it works as a ricotta substitute.
6. Mascarpone (for sweet recipes)
In anything that’s sweet, you can use it as a 1:1, but I’d thin it out with a tiny bit of water or milk so it’s not as thick.
7. Strained Greek yogurt (labneh)
Drain 1½ cups yogurt for a few hours and it makes a similar texture to ricotta, though it will taste much tangier. See my Labneh recipe.
