Ramen Lasagna Twist (Printable Version)

Curly noodles layered with tomato sauce and cheese, baked until bubbly and golden for a comforting meal.

# What You Need:

→ Noodles

01 - 3 instant ramen noodle bricks (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 (1.76 oz)
07 - 1 cup ricotta or cottage cheese (8.8 oz)

→ Garnish

08 - Fresh basil leaves
09 - Cracked black pepper

# Step-by-Step:

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

# Expert Advice:

01 -
  • It costs about a dollar per serving and tastes infinitely more expensive.
  • The ramen noodles get soft inside but stay slightly chewy at the edges—a textural surprise that pasta never delivers.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners when you're tired but hungry.
02 -
  • Discard those ramen seasoning packets completely—trust me, I didn't the first time and the salt overwhelmed everything else in the dish.
  • The water you add must go around the edges, not poured over the top, or you'll wash away all your careful layering and end up with soup.
  • Don't skip the 5-minute rest period; it's the difference between neat slices and a collapsed mess on your plate.
03 -
  • Buy store-brand sauce and cheese—they're identical to expensive versions once they're layered and baked, and your money goes to more noodles instead.
  • The ramen noodles don't need to be cooked before layering; the water and steam from the oven soften them perfectly, saving you a pot and cleanup.
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