Mac and Cheese Lasagna!

Mac and Cheese Lasagna!

Ingredients:
For the Mac & Cheese Layer:
2 cups elbow macaroni (or your choice of pasta)
2 tablespoons butter
2 tablespoons flour
2 cups milk (whole milk preferred)
2 cups shredded cheddar cheese
Salt and pepper (to taste)
½ teaspoon garlic powder
½ teaspoon mustard powder (optional)
For the Lasagna Layers:
12 lasagna noodles (cooked according to package instructions)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley (chopped, for garnish)
For the Tomato Sauce (optional):
2 cups marinara sauce (or your favorite tomato sauce)
1 teaspoon dried Italian herbs (basil, oregano, etc.)
Instructions:
Cook the Macaroni:

Cook the elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until bubbly.
Gradually whisk in the milk and continue stirring until the sauce thickens (about 3-4 minutes).
Reduce heat to low and add the shredded cheddar cheese. Stir until melted and smooth. Season with salt, pepper, garlic powder, and mustard powder, if using.
Mix the cooked macaroni into the cheese sauce until well coated.
Prepare the Ricotta Mixture:

In a small bowl, mix the ricotta cheese with the egg and a pinch of salt and pepper until smooth.
Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
Spread a thin layer of marinara sauce (if using) on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles across the bottom of the dish.
Spread half of the mac and cheese mixture over the noodles.
Add another layer of lasagna noodles. Spread half of the ricotta mixture on top, followed by a sprinkle of mozzarella cheese.
Repeat the layers: add another layer of lasagna noodles, followed by the remaining mac and cheese mixture, and another layer of noodles.
Top with the remaining ricotta mixture, the rest of the marinara sauce (if using), and then sprinkle the top with mozzarella and Parmesan cheeses.
Bake:

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese on top is golden and bubbly.
Garnish and Serve:

Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley and serve hot.