My grandmother was off the boat from Italy, not exactly sure the region but I think it was near Naples. My grandmother always made lasana the way most of us know as traditional, grownd beef and or pork (in recent years you can get meatball meat which is a mixture of both.) My grandmother layered it with riccota mixed with an egg and romano pecorino. My grandmother came to the United states probably in the 1920s, so i assumed that was the traditional lasana recipe. I assumed grandma cooked similar to how she was brought up, though my grandma was pretty much a self taught cook. I just learned that northern italian lasana was made with a combination of meat sauce made with ground beef or a combination of ground beef por and veal and tomatos and also has bechamel sauce between layers and does not contain riccota. While I love riccota and loved my grandmas lasana, this also sounds great. But I was wondering, in naples, is it made more like the traditional northern italian way I described with bechamel sauce or is it made more like grandmas? Im just wondering. My mom always made vegetable lasana with bechamel sauce but no red sauce and itvdid contain a little riccota, it was delicous.