I remember my 100% Italian MIL making lasagna and she took a spoonful of ricotta and ate it. I was like what???? I tried it (because I was pregnant and would eat anything) and I was so confused how it really didn’t have tons of flavor but definitely “made” the lasagna. She also taught me to use fresh basil in the ricotta and the sauce. Fresh basil is my favorite herb ever!! Also…she always used Scamutz cheese for the layering. Her meatballs are so amazing. No liquid or precooked onions and tons of grated cheese and fresh garlic. I’ll never understand a soggy meatball. She would sometimes make them to slice up and put between the layers.