Ramen Lasagna Twist (Print Version)

Curly ramen layered with tomato sauce and cheeses, baked to bubbly, golden perfection in this unique fusion dish.

# What You’ll Need:

→ Noodles

01 - 3 instant ramen noodle bricks (85 g 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 (200 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 cup ricotta or cottage cheese (250 g)

→ Garnish (optional)

08 - Fresh basil leaves
09 - Cracked black pepper

# How to Make It:

01 - Preheat the oven to 375°F (190°C).
02 - Combine tomato pasta sauce with dried Italian herbs and garlic powder in a medium bowl.
03 - In a separate bowl, blend ricotta or cottage cheese with half of the grated Parmesan cheese.
04 - Lightly grease an 8x8-inch baking dish.
05 - Spread one-quarter of the tomato sauce evenly on the bottom of the dish.
06 - Place one ramen noodle brick on top of the sauce, breaking it to fit if necessary.
07 - Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the shredded mozzarella cheese.
08 - Repeat layering with sauce, ramen noodle brick, ricotta mixture, and mozzarella two more times, finishing with sauce and remaining mozzarella and Parmesan on top.
09 - Pour half a cup of water around the edges of the dish to assist in cooking the noodles.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and continue baking for an additional 10 minutes until the top is bubbling and golden.
12 - Let rest for 5 minutes before serving. Garnish with fresh basil leaves and cracked black pepper if desired.

# Additional Tips::

01 -
  • It's chaos in the best way—ramen noodles get crispy edges while staying tender enough to cut through, something traditional lasagna noodles can't quite do.
  • Your grocery bill stays tiny, but the dish tastes like you spent actual effort and money on it.
  • Ready in 40 minutes flat, which means you can feed people without ordering takeout or heating your kitchen all evening.
02 -
  • The water is non-negotiable—skip it and you'll be eating crispy noodles instead of tender ones, which sounds good in theory but isn't actually what you want.
  • Don't skip breaking the ramen brick to fit the dish; I learned this the hard way when I tried to force an intact brick and it wouldn't cook evenly.
03 -
  • If your sauce seems thin, let it simmer for five minutes before using it—concentrated sauce means more flavor without extra liquid that could make the noodles mushy.
  • Break the ramen brick into roughly two-inch pieces rather than fine crumbles, so you get that satisfying noodle texture in every bite.
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