Macaroni Cheese Lasagna
Indulge in the ultimate comfort food fusion with this irresistible Macaroni Cheese Lasagna! Combining the creamy, cheesy decadence of classic mac and cheese with the satisfying layers of a traditional lasagna, this recipe is a guaranteed crowd-pleaser. Featuring al dente elbow macaroni smothered in a rich homemade cheese sauce, savory marinara, velvety ricotta, and gooey layers of mozzarella and parmesan, every bite is a perfect balance of hearty and cheesy flavors. The no-boil lasagna noodles make layering a breeze, while fresh basil adds a burst of aromatic freshness. Ready in just over an hour, this oven-baked masterpiece is perfect for family dinners, potlucks, or whenever you crave comfort food with a twist.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1.5 cups ricotta cheese
- 9 sheets lasagna noodles (no-boil)
- 2 cups marinara sauce
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring, until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the sharp cheddar cheese, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese until melted and smooth. Season with salt and black pepper, then remove from heat.
Combine the cooked macaroni with the cheese sauce, mixing thoroughly. Set this mac and cheese mixture aside.
In a medium bowl, mix together the ricotta cheese, remaining 1 cup of mozzarella cheese, 1/2 cup of parmesan cheese, and fresh basil.
Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Place 3 lasagna noodles on top of the sauce. Spread half of the mac and cheese mixture evenly over the noodles, followed by half of the ricotta cheese mixture. Repeat the layers: marinara sauce, noodles, mac and cheese, and ricotta mixture. Finish with a final layer of marinara sauce and sprinkle the remaining mozzarella and parmesan cheeses on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.1 g | 380% | |
| Saturated Fat | 180.9 g | 904% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 8828 mg | 384% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 50.1 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 7369 mg | 567% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
