Food Network offers a recipe for beef and bechamel lasagna by Melissa d'Arabian. The recipe involves preparing three separate fillings to use as the layers of the lasagna: a meat sauce, a bechamel sauce and a creamy cheese mixture.
To make the meat sauce, cook 1 slice of chopped bacon in a large saucepan until nearly crisp. Add 1/2 of a chopped onion and 1 grated carrot along with salt and pepper to taste. Continue to cook for three minutes, then add 4 minced cloves of garlic, and cook for another minute. Add 1/2 pound of ground beef, and brown for about seven minutes. Add 1/4 cup of red wine to deglaze the pan, pour in a 20-ounce jar of marinara sauce, and season with 1/4 teaspoon of ground cinnamon.
To make the bechamel sauce, melt 3 tablespoons of butter in a saucepan over medium heat, and whisk in 1/3 cup of flour. Heat 4 cups of milk in a microwave for 2 minutes, and whisk in to the butter-flour mixture. Cook while stirring for about 10 minutes until the mixture thickens. Add a pinch of ground nutmeg, 1/2 teaspoon of granulated garlic and salt and pepper to taste, then set aside. To make the cheese mixture, blend 2 cups of cottage cheese with 1 egg and 1/4 cup of grated Parmesan cheese. Season to taste with salt and pepper.
To assemble the lasagna, first grease a 9 by 13-inch baking dish with cooking spray, and spread 1/4 cup of water with 1/4 cup of meat sauce along the bottom of the pan. Layer the ingredients in the following order: noodles, cottage cheese, meat sauce, grated mozzarella cheese and bechamel. Cover tightly with foil, and bake for 50 minutes at 400 degrees Fahrenheit.