Since she never taught me to cook, my mother in law teaches me but she doesn't know how to make this. I sort of go off what I remember seeing when my mother cooked and I use the google. All of the recipes I see often look very bland to me.
Anyway, I want advice on the bechamel sauce. Every recipe says to use eggs but I'm not so sure I remember her using eggs. I do once, and I remember her saying she shouldn't have used eggs lol. When I have made lasagne, I haven't used eggs in the bechamel sauce and it has still turned out thickish. I don't want a very thick, solid layer for the bechamel. I want it to still sort of melt into the ziti pasta, kind of like a lasagne? I don't like it to be defined layers. I like it to kind of melt together.
So, should I use eggs in the sauce? Is it vital or will it still be thick but gooey if I don't use them?
I could ask my aunts, but they're all in Greece and the time zones are different. I need to make this tonight and I need to start soon.