Interestingly, this tradition comes from our mom, who isn’t Italian but made this regularly and it was always delicious. It is the standard by which I judge all lasagne, and honestly I rarely find anything better.
Always with ricotta, never bechamel. I have researched and argued the superiority of ricotta over bechamel. It seems to be more an American and Southern Italian thing.
I’ve been starting to crave it again, so perhaps I’ll make it this week. The recipe is pretty loose — mainly the ricotta is mixed with an egg and salt/pepper/parsley (or basil). I don’t love tomato sauce, so it’s a challenge finding a good one. I’d make it but … the time… And then meat… I like meat but I don’t like cooking it. So I often do eggplant. Or just hamburger. Or spinach…