Lasagne: Bechamel or Ricotta?
I grew up with my mother's lasagne in which she used bechamel (besciamella!) sauce; then when I started cooking I noticed many more recipes with ricotta, and now I am more used to it. Which one do you use/like?
(I also know that a neighbour, famous for her lasagne, poured scalded milk on hers and let it sit overnight. That was her "secret").
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