Modern in the sense that I used sodium citrate dissolved in milk to aid in the making of the cheese sauce. (I did it in a little water so I could see it dissolve.) Much like the modern mac and cheese recipe I used a while back I used it to melt mozzarella and parmesan in the sauce. It was similar to a bechamel and it worked very well.Not much to look at, the first portion dug out of the pan while it was still warm. The taste was great, though. I worried that the lack of flour might affect the “set” of the lasagna. It might have, but it’s difficult to tell. A reheated portion the next day was OK.Two people can’t eat all of that so I froze individual portions for later.