That sounds very tasty. I have always used a white sauce (sometimes with cheese) for my lasagne but ricotta and eggs with a layer of mozzerella must be fantastic. It does make it more expensive though.... (I have copied and pasted this recipe for future reference
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Another layered dish is Moussaka - you fry up some mince lamb and add some garlic and cinnamon and cook for an hour. Then you layer with cooked sliced potatoes and degorged, grilled aubergine (brush with olive oil before grilling). Top with cream cheese mixed with eggs and parmesan, my own personal touch is to add sliced haloumi cheese on top. Bake until bubbling and golden.
Tip from my cookery bible (Leigh's) - fry the beef or lamb a small amount at a time. When brown remove from the pan and add a little liquid (water, stock or wine) - this will remove the meaty bits coated to the bottom of the pan and is a process known as deglacer. Reserve the liquid, or deglacage, and add to the meat with the other ingredients when you bring the meat to a simmer.