When I lived in Canada, I thought that the only good Lasagne could be made with cottage cheese, something not easily procurable here in rural Korea. Even though it is sometimes available through the mail-order companies (shipped along with dry ice), it is usually days from the expiry once it arrives. I was quite happy then, to find a recipe on the back of a box of Montegrappo lasagna noodles (a cheaper and more authentic choice for noodles than the North American brands) at the Hannam Imported food store in Seoul, a recipe which used a type of béchamel sauce in place of the cottage cheese.
To make a béchamel sauce, make a roux of melted butter and flour over moderate heat, an then wisk in some milk until it is the desired consistency. It has a nice flavour, especially with a bit of salt, pepper, and nutmeg for flavouring. This particular sauce also has some parmesan and mozzarella stirred in at the end.
My sister’s lasagna is still the best in the world, but my lasagna is a close second.