i just stumbled across this web site when i typed "why eggs in lasagna" into google. actually i am going to make manicotti. what a variety of comments on this subject. i usually don't use eggs b/c i find it faster to mix the ingredients together, heat on the stove, stuff into the shells and then just stick in the oven to melt the cheese on top. but i like the comment from kitchenelf about trying half with and half without to see the difference side by side.
Corrrrrr...I feel thoroughly ignorant now When I make it, which isn't that often, I've just done it and looked forward to eating it! ( eggless) maybe I better just stay ignorant...you know the saying " ignorance is bliss"
I use 1 cup each, ricotta, grated parmigiano, and shredded mozzarella, and 1 egg, for both my lasagna, my canelloni, and my Melagnon a la Sicilian fillings. I've been doing it that way for thirty years or so, no one has ever complained, and AFAIK, everyone who has eaten it is still alive