Next comes the filling. Usually, this is a gorgeous layer of ricotta (or béchamel), spinach, and meat. But here’s the trick: season your ricotta! Plain ricotta is like a passive-aggressive friend. It just sits there, contributing nothing.
Add salt, pepper, a little nutmeg, maybe some parmesan. Give it a voice. You want every layer to sing, not just mumble along. And don't pile it on like a mountain. Spread it flat, like you’re icing a very small, very savory cake.
I have a friend who puts a layer of that filling down so thick it creates a "ricotta fault line." The whole lasagna slides apart in one catastrophic block. Thin and even is your friend. Save the mountains for après-dinner conversation.
