Joe mentioned tofu as a ricotta substitute when making cannoli; I recommend it for lasagna as well.
I love my mom's lasagna, and I only found out as an adult that she uses soft tofu instead of ricotta. Now, I do the same.
Making Mozzarella is not fantastically difficult, but certain things during the process are critical, probably the most important is temperature.
If it's your first time making cheese, you might find the buying a 'starter kit' the easiest way to get up and running. These will provide you with all the important items you needm such as rennet. If you feel brave, then you forego the kit and dive right in.
For Mozzarella try to find Buffalo milk, which is what 'proper' Mozzarella is made from. It's lower in cholesterol than cows milk, has more protein and makes a much richer cheese. If you can't get Buffalo milk use the best full fat, non-homogenized milk you can find.
Here's a recipe I've used before MOZZARELLA
Here's a link with the differences between Buffalo milk and cows milk
Cow Milk vs Buffalo Milk
Whilst it's quite possible to make virtually any variety of cheese at home, some cheeses, such as blue cheese, require a place to develop at the correct temperature and for quite long periods of time. ideally, this would be a temperature around 10c with a humidity around 70% and a time for maturing at around 2 to 3 months.
Here's a good place to start:
http://biology.clc.uc.edu/fankhauser/cheese/blue_cheese/blue_cheese.htm
Best Answer
I can see why! Let's do a round up:
Given the above, I'd tend to go with Flora Danica and Penicillium Candidum, at least for a first try. At least the amounts seem to be consistent: 1/4 and 1/8 teaspoon, respectively. According to Carroll, the Geotrichum helps give the Camembert a thick, fuzzy white rind, so use it too if you can get it.
Caveat: I haven't made this cheese myself, and my friends who have aren't available for questions this weekend.