Ramen Lasagna with Cheese (Print View)

Curly noodles layered with tomato sauce and cheese, baked until golden and bubbling.

# Components:

→ Noodles

01 - 3 blocks instant ramen noodles (discard seasoning packets), approximately 3 ounces each

→ 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
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup ricotta or cottage cheese

→ Garnish (optional)

08 - Fresh basil leaves
09 - Cracked black pepper

# Method:

01 - Preheat the oven to 375°F.
02 - In a medium bowl, combine tomato pasta sauce with dried Italian herbs and garlic powder.
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-fourth 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 as needed to fit the dish.
07 - Spread one-third of the ricotta mixture over the noodles, then sprinkle one-third of the shredded mozzarella.
08 - Repeat layering sauce, ramen, 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 baking dish to assist noodle cooking.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
12 - Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves and cracked black pepper if desired.

# Expert Advice:

01 -
  • It transforms a 25-cent ingredient into something your friends will beg you to make again.
  • The entire thing comes together in 40 minutes, and most of that is just sitting in the oven.
  • You probably already have everything in your kitchen right now.
02 -
  • Don't skip discarding the ramen seasoning packets—they'll overpower the delicate tomato and cheese layers with salt and artificial flavoring.
  • That water around the edges is not optional; it's what transforms crunchy noodles into tender pasta-like perfection, so don't get stingy.
  • Ricotta and cottage cheese are not the same texture, but both work; ricotta is more luxurious, cottage cheese is more budget-friendly and honestly just as good.
03 -
  • Use whole milk ricotta if you find it—it melts more smoothly and creates creamier pockets than low-fat versions.
  • If you want a spicier kick without overwhelming the dish, stir a pinch of red chili flakes into the sauce before layering rather than sprinkling it on top.
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