I practiced making a non-meat fresh pasta lasagna for an upcoming dinner. I used whole milk ricotta, parmesan, teleme cheese and Moz (only part skim avail at the Italian store). (I also used 1 ball of fresh Moz.) I had to combine some recipes and felt it was lacking something. (I made my own sauce with canned San Marzano tomatoes.) I was wondering if I should have added beciamel (white sauce). Would it be sloppy? I know they add it to meat lasagnas.