The Short Version
Cottage cheese is widely documented as a substitute for soft and fresh cheeses — including ricotta, cream cheese, and mascarpone — across dips, casseroles, lasagne, and baked dishes, supported by multiple credible culinary and health sources. However, the claim's broad framing overstates its versatility: cottage cheese does not melt, often requires blending to approximate other textures, and can fail in precision-baking contexts. It is a recognized substitute in many culinary applications, but not a general-purpose replacement for all traditional cheeses.