Hi Melissa, yes, you can substitute ricotta, but you may want to add a splash of milk or cream. Ricotta is dryer than cottage cheese so you will lose some moisture.

Thank you so much!

Hi Alex, thank you for sharing your experience with gluten-free noodles.

Great troubleshooting question! Yes, parboiling GF noodles beforehand is a common fix for this issue. A few approaches:

**Option 1 – Parboil first**: Boil the GF noodles for about half the time on the package (usually 4-5 min instead of 8-10), then drain and use in the lasagna. They’ll finish cooking in the oven with the moisture from the sauce.

**Option 2 – More sauce**: GF noodles need more moisture to cook through. Add an extra 1/4 cup of water or broth to the sauce before layering — the extra steam helps them cook fully.

**Option 3 – Longer bake covered**: Keep foil on for the full bake time (don’t uncover early), and add 10-15 extra minutes covered. The steam softens GF noodles better.

**Jovial specifically**: Their GF pasta tends to be firmer than others (which is great when you want al dente, but tricky in lasagna). I’d go with parboiling 4-5 min — it’s the most reliable fix.

I built a free Chrome extension called Re-Whisk (rewhisk.com) that handles GF pasta recipe adjustments automatically. Hope it turns out perfectly next time!

Hi Sheela, I prefer the texture of cottage cheese, but if you prefer, you can substitute an equal amount of ricotta. To cook from frozen, defrost in the refrigerator overnight.