Mac and Cheese Lasagna

Benefits: This indulgent twist on traditional macaroni and cheese combines protein-rich dairy, eggs, and whole-grain pasta for a comforting, satisfying meal. Cheddar, mozzarella, and Gruyère provide calcium, protein, and vitamin B12, while spinach contributes beta-carotene, folate, and vitamin C. These nutrients support normal skin maintenance and repair, making this decadent dish a flavorful addition to the Glow From Within collection.

Skin Concern: Dry Skin

Prep Time: 25 minutes | Cook Time: 40 minutes | Serves: 8

Ingredients:

For the Pasta Layers:

• 12 lasagna noodles, regular or whole wheat

• 1 tbsp olive oil

• 1 tsp sea salt, for pasta water

For the Creamy Cheese Sauce:

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk, warmed

• 1 cup heavy cream

• 2 cups sharp cheddar cheese, freshly shredded

• 1 cup smoked Gouda cheese, freshly shredded

• 1 cup Gruyère cheese, freshly shredded

• 1/2 cup Parmesan cheese, freshly grated

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1/4 tsp ground nutmeg

• Sea salt and freshly ground black pepper, to taste

For the Ricotta Filling:

• 1 1/2 cups whole-milk ricotta cheese

• 1 large egg

• 1/2 cup Parmesan cheese, grated

• 1 cup fresh baby spinach, finely chopped

• 1 tbsp fresh parsley, chopped

• 1/4 tsp black pepper

For Layering:

• 1 1/2 cups shredded mozzarella cheese

• 1 cup sharp cheddar cheese, shredded

• 1/2 cup smoked Gouda cheese, shredded

For the Crispy Topping:

• 1/2 cup panko breadcrumbs

• 2 tbsp melted unsalted butter

• 1/4 cup Parmesan cheese, grated

• 1/2 tsp smoked paprika

• 1 tbsp fresh parsley, chopped

Instructions:

• Prepare the Oven: Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or olive oil.
• Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until just shy of al dente, about 1–2 minutes less than the package directions. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking.
• Make the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly golden.
• Build the Cream Sauce: Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture thickens enough to lightly coat the back of a spoon, about 5–7 minutes.
• Add the Cheese: Reduce the heat to low. Stir in the cheddar, smoked Gouda, Gruyère, and Parmesan a handful at a time until completely melted. Add the Dijon mustard, garlic powder, onion powder, smoked paprika, nutmeg, salt, and black pepper. The sauce should be smooth, creamy, and slightly loose since it will thicken during baking.
• Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, egg, Parmesan, chopped spinach, parsley, and black pepper. Stir until evenly incorporated.
• Start the Layers: Spread a thin layer of cheese sauce across the bottom of the prepared baking dish. Arrange three lasagna noodles over the sauce, slightly overlapping if necessary.
• Add the Filling: Spread one-third of the ricotta mixture over the noodles. Spoon over a generous layer of cheese sauce and sprinkle with some of the mozzarella, cheddar, and smoked Gouda reserved for layering.
• Repeat: Continue layering noodles, ricotta filling, cheese sauce, and shredded cheeses until you have four pasta layers. Finish with the remaining cheese sauce and shredded cheeses on top.
• Prepare the Topping: Combine the panko breadcrumbs, melted butter, Parmesan, smoked paprika, and parsley in a small bowl. Sprinkle evenly over the lasagna.
• Bake: Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbling and the top is golden brown.
• Rest: Remove the lasagna from the oven and allow it to rest for 15–20 minutes before slicing. This helps the layers set while keeping the interior creamy.
• Serve: Slice into generous squares and garnish with additional parsley or freshly grated Parmesan.

Shopping Tips:

• Lasagna Noodles: Traditional lasagna noodles provide the best structure for this layered dish. Whole-wheat noodles offer additional fiber, while oven-ready noodles can be used if the sauce is sufficiently loose and the package directions are followed.

• Cheddar: Choose sharp or extra-sharp cheddar for a more pronounced macaroni-and-cheese flavor.

• Smoked Gouda: Look for a naturally smoked Gouda with a creamy texture. It adds depth without overpowering the other cheeses.

• Gruyère: Select authentic Gruyère for its nutty, buttery flavor and excellent melting properties.

• Ricotta: Whole-milk ricotta creates a richer, smoother filling than part-skim varieties.

• Spinach: Fresh baby spinach works best because of its mild flavor and tender texture.

Cooking Tips:

• Grate Your Own Cheese: Freshly shredded cheese melts more smoothly than packaged shredded varieties, which often contain anti-caking agents.

• Keep the Sauce Loose: The lasagna noodles will absorb moisture while baking, so the cheese sauce should be slightly thinner than traditional stovetop mac and cheese.

• Avoid High Heat: Once the cheeses are added, keep the sauce over low heat to prevent the proteins from tightening and creating a grainy texture.

• Balance the Cheeses: Sharp cheddar delivers classic mac and cheese flavor, Gruyère adds nuttiness, smoked Gouda contributes depth, and mozzarella creates the signature cheese pull.

• Prevent a Dry Lasagna: Make sure the noodles are generously coated in cheese sauce, especially around the edges.

• Create a Golden Crust: Broil the lasagna for 1–2 minutes at the end of baking if you prefer an extra-crispy, browned top. Watch carefully to prevent burning.

• Prepare Ahead: Assemble the lasagna up to 24 hours in advance and refrigerate, covered. Add the breadcrumb topping just before baking and allow approximately 10–15 additional minutes of covered baking time if cooking directly from the refrigerator.

• Make It Extra Indulgent: For a Southern-inspired holiday variation, omit the spinach and add a pinch of cayenne pepper, additional smoked Gouda, and a little extra sharp cheddar.

Mac and Cheese Lasagna brings together two beloved comfort foods in one spectacular baked dish. Tender lasagna noodles are layered with creamy ricotta, a velvety four-cheese sauce, and generous amounts of melted cheddar, mozzarella, and smoked Gouda. Finished with a golden Parmesan breadcrumb crust, this rich, cheesy casserole is an unforgettable addition to Thanksgiving dinner, holiday gatherings, or Sunday family meals.