I haven't checked out your recipe in detail but it sounds very similar to this: https://pastaandco.me/2013/07/14/is-there-a-secret-to-a-great-lasagna/ This is from a hugely popular local deli/take out and is without a doubt the best lasagna I have ever eaten!!

This used to be the standard Christmas Eve dinner entre as it is rich, very filling and time consuming to make, so not a frequent flyer in my family but saved for special occasions. But oh so worth it!!

They are similar, but I think Gardengal’s sounds more like the ”best”. There are many different lasagnas, not The One True. Different regions in Italy have different types, let alone the rest of the world. One of the most delicious I've ever eaten was at an Italian, as in Italians cooking, restaurant in London. It wasn't a casserole. It was a stack of squares, maybe 4”, at ofset angles, to show it was just layered on the plate. In between, were dollops of an intensely flavored ragú, an generous (but not drippy) amounts of bechamel. It was a pasta dish. Whereas, the lasagna I was taught to make by an Italian friend of the family, is layers of cheeses and ragú in casserole, separated by layers of pasta. I.e., the former was about the pasta, the latter about the filling.

Lulu, the sausage is a good idea. Just remember, the more intensity of flavor in the meat, the less you'll taste the delicate bechamel. I usually use hot chicken Italian sausage, but I use a variety of stronger cheeses. It's about balance. For the recipe you posted, mild sausage might be better. Just drain it well. The big secret to lasagna (and a lot of cooking) is moisture control.

It sounds good and worth trying, and I’d definitely add some sausage with the beef. I’ve had lots of tasty versions of lasagna with bechamel instead of a ricotta filling. The ricotta filling I use includes eggs, parmesan, sautéed mushrooms, spinach or basil and nutmeg.

I think adding some cream or milk is pretty traditional with a bolognese.

It's funny. I've never had it with ricotta! I was eating with an Englishman in Italy once and he complained that there wasn't much filling in his lasagne..... we tend to put a lot of filling in it in GB. The waiter very stuffily told him that it wasn't supposed to have much. This was in the north in the mountains where they eat very rib-sticking food - lots of polenta, flour-thickened soups etc. Perhaps it's different further south.

Likewise. I’ve only ever made or eaten lasagne with bechamel, not ricotta.

Béchamel upsets my stomach, and so I never use it in lasagna. I will eat it in moussaka in restaurants, but it still upsets my stomach. I try to avoid milk as much as possible.

Lasagna does not need béchamel. I make it with ricotta, and for some reason, ricotta does not upset my stomach.

Lasagne alla bolognese is the typical version from Emilia Romagna with just bechamel and parmigiana. It is very similar to the link gardengal posted. It is the type done by the late Marcella Hazan (recipe) and Biba Caggiano (from Emilia-Romagna -- her version uses green pasta, lasagne verdi alla bolognese - the recipe is in a couple of her cookbooks). A common key in these and others served in restaurants of that area is that the fresh pasta is very thin, much thinner than typical supermarket dried pasta. If you don't want to make your own, you can buy pasta sheets that are usually much thinner. When done with paper thin sheets of fresh pasta, the dish takes on a silken, light quality.

The Neapolitan variant is closer to what we see a lot of in the US. Here Eva of Pasta Grammar makes the two variants: link

I always use Béchamel - never ricotta. I just make a tomato sauce (with tarragon in it) , no meat, and no cheese, and layer it with the noodles and béchamel. It is completely different, not so ”heavy” and very ”fresh” tasting…

It’s all a matter of taste. Béchamel can be delicious, and so can a ricotta filling with the right ingredients. I’ve been making my ricotta filling since 1977, the year I was married. It’s pleased quite a few palates since then. I’ve also had some amazing versions of lasagna with béchamel. I can be fine with either.

My pumpkin lasagna has both. :) One thing to keep in mind is that there are good, bad and in between ricottas, just like any other cheese. Some of it is really bad. Some is heavenly.