I'm gearing up to make a batch of vegetarian lasagna this weekend, but since it's summer and we're all wearing t-shirts and shorts instead of big sweaters, I could use some input on two things --
1. Thoughts on using part ricotta, part cottage cheese to cut calories? I'd rather mix it than use fat-free ricotta -- husband is dieting and eating a smaller portion may or may not be an option for him. ;-)
2.Avoiding soupy-ness -- with all those veggies (esp. squash/zucchini) how do I minimize turning the sauce watery? Salt 'em first?
Thanks in advance!