Ricotta or bechamel? Both work, but the secret is not drowning them. Use a thick, sturdy mixture—ricotta with egg, a pinch of nutmeg, and salt. It should hold its shape when spooned.
Spread it gently, like you’re frosting a cake, but thinner. A quarter-inch is plenty. Too much, and your lasagna will weep water into a sad soup. We’re not making soup today.
