Ricotta in Lasagna fix

I know this was discussed in an earlier post, but I can't seem to find it. I'm making lasagna for Xmas Eve dinner tonight.
I usually mix my ricotta with eggs and some parmesan and salt and pepper. My son does not like the texture, and sometimes is is gritty, even to me.
I seem to remember some sugestions for making the ricotta less gritty and more creamy. I can't remember if it involved eggs or some addition or technique that affects the texture.
Anyone have suggestions?


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