In a large bowl, stir together the flour and egg yolks, until crumbly.

Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.

Add mozzarella to the flour mixture and knead with your hands until a uniform dough forms.

Divide the dough into 2 balls. Roll each ball into a very thin rectangle, 9x13 inches in size. (If the dough is too sticky to roll, you can chill it for 30 minutes first.)

Meanwhile, make the meat sauce. Place the ground beef into a large saute pan. Season with salt and pepper. Cook over medium-high heat for about 10 minutes, breaking apart the meat with a spoon or spatula, until browned.

Stir in marinara sauce, Italian seasoning, and garlic powder, if using. Reduce heat to a gentle simmer. Simmer for about 10 minutes.

While the meat sauce is simmering, make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.

Preheat the oven to 375 degrees F (190 degrees C).

Spread half of the meat sauce into the bottom of a 9x13 casserole dish. Top with one large 9x13 lasagna noodle. (To do this, peel away the top piece of parchment paper from the noodle, flip over into the baking dish, then carefully peel back the parchment paper that is now on top.) Spread half of the ricotta mixture over it, then sprinkle with half of the mozzarella. Repeat the layers of meat, noodle, ricotta, and mozzarella.

Cover the pan with foil, not touching the cheese on top. Bake for 25 minutes. Turn the oven to broil. Place lasagna under the broiler for 2-3 minutes, until cheese is browned.