“Florentine” anything is delicious!
Mix in a bit of sauce until it becomes pink. Then spread as normal between pasta layers.
Makes a world of difference, and a tip taught to me 30 years ago by an Italian aunt of a gal I dated in high school. I still miss that lady’s cooking (and the gal more than a bit)
Yeah, my mom made a “custard” with cottage cheese, egg, chopped parsley and a small sprinkling of parmesan. I use ricotta instead.
I just like the taste of ricotta! I even love ricotta cheesecake.
Lasagne Florentine is almost too rich to eat more than a tiny square.