Originally Posted by
stut
I've never even heard of using ricotta in a meat lasagne - I'd only really expect it with spinach in a veggie one (although IMO that works better with cannelloni than lasagne). Firmly in the bechamel camp here. It's really not time-consuming - well, depending on how long you want to infuse the bay etc - just roux, milk, heat & stir.
My grandmother used to mix sliced meatballs into the ricotta layer. I guess the family recipe is a hybrid. She'd have been mortified if anyone suggested adding vegetables of any sort, however.
It's funny how with Italian cooking, everyone is a little different but everyone likes to insist there's only one right way.
Personally, I can't stand lasagne and haven't touched one in 20 years or more.