Ramen Lasagna Twist (Printable)

A budget-friendly dish with ramen layered alongside tomato sauce and melted cheese, baked to golden bubbling bliss.

# What you need:

→ Noodles

01 - 3 blocks instant ramen noodles (3 oz each), seasoning packets discarded

→ Sauce

02 - 2 cups tomato pasta sauce
03 - 1 teaspoon dried Italian herbs (optional)
04 - 1/2 teaspoon garlic powder

→ Cheese

05 - 2 cups shredded mozzarella cheese (7 oz)
06 - 1/2 cup grated Parmesan cheese (1.75 oz)
07 - 1 cup ricotta or cottage cheese (9 oz)

→ Garnish

08 - Fresh basil leaves (optional)
09 - Cracked black pepper (optional)

# How to make it:

01 - Preheat the oven to 375°F.
02 - In a medium bowl, mix the tomato pasta sauce with dried Italian herbs and garlic powder.
03 - In a separate bowl, combine ricotta or cottage cheese with half of the grated Parmesan.
04 - Lightly grease an 8x8-inch baking dish.
05 - Spread one-quarter of the tomato sauce evenly on the bottom of the baking dish.
06 - Place one block of ramen noodles on top of the sauce, breaking it to fit as necessary.
07 - Spread one-third of the ricotta mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese.
08 - Repeat layering sauce, noodles, ricotta mixture, and mozzarella two more times, finishing with sauce and remaining mozzarella and Parmesan on top.
09 - Pour 1/2 cup water around the edges of the baking dish to aid noodle cooking.
10 - Cover tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
12 - Allow to rest for 5 minutes prior to serving. Garnish with fresh basil leaves and cracked black pepper, if desired.

# Helpful Hints:

01 -
  • It costs almost nothing to make but tastes like you actually know what you're doing in the kitchen.
  • The ramen noodles get tender and almost silky when they bake with the cheese and sauce, nothing like the sad noodle brick you started with.
  • You can have it on the table in forty minutes total, and most of that time the oven does the heavy lifting.
02 -
  • Don't skip the water—without it, the ramen noodles stay too firm and crunchy in the middle because they never quite soften all the way through.
  • That 5-minute rest at the end is not just about patience; it's the difference between a neat slice and a soupy mess, so actually do it.
03 -
  • Breaking the ramen brick into rough pieces instead of neat squares actually helps it conform to the shape of your dish and bake more evenly.
  • If your mozzarella is very wet, pat it dry with paper towels before layering—wet cheese can make the whole thing soggy instead of creamy.
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