I always use this now for my lasagna and other recipes that call for ricotta. It is lower in fat and sodium than most and can be ready to use an hour or so, including whey-draining time. I made it once forgetting to add the salt, and could not tell the difference. It is creamy and good. My husband hates cottage and ricotta cheeses, but likes this (or doesn't notice it since it is so smooth). You must follow the stirring directions to have a smooth finished product.