Cook the lasagna noodles until al dente as per package instructions, then drain and set aside.

In a large pot, melt the butter over medium heat, then whisk in the flour to make a roux.

Gradually mix in the milk, whisking constantly until the mixture thickens.

Stir in the garlic powder, onion powder, salt, and pepper to season the sauce.

Remove the pot from heat and stir in the sharp cheddar and mozzarella cheese until melted and smooth.

In a separate bowl, mix ricotta cheese, more salt, and pepper.

Preheat your oven to 375°F (190°C).

Begin layering the lasagna by spreading a thin layer of the cheese sauce at the bottom of a baking dish.

Add a layer of noodles followed by a layer of ricotta mixture, then a layer of the cheese sauce, and repeat until all ingredients are used, finishing with cheese sauce on top.

Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden.

Let the lasagna sit for at least 10 minutes before slicing and serving.