What can I use as a replacement for ricotta or cottage cheese in a lasagna? I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. 

However, most of the recipes I have seen for lasagna involve using one or the other. Is there something I can use as a replacement that will do the same sort of cheese thing that they do, without the weird texture?
I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.