Ramen Lasagna Budget Twist (Printable Version)

Curly ramen noodles layered with tomato sauce and cheese, baked until bubbling and golden with a fusion flair.

# What You Need:

→ Noodles

01 - 3 instant ramen noodle bricks (3 oz each), seasoning packets discarded

→ Sauce

02 - 1 cup tomato pasta sauce
03 - 1/2 teaspoon dried Italian herbs (optional)
04 - 1/4 teaspoon garlic powder

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 cup ricotta or cottage cheese

→ Garnish (optional)

08 - Fresh basil leaves
09 - Cracked black pepper

# How To Make:

01 - Set oven temperature to 375°F.
02 - Combine tomato pasta sauce with dried Italian herbs and garlic powder in a medium bowl.
03 - In a separate bowl, mix ricotta or cottage cheese with half of the grated Parmesan.
04 - Lightly coat an 8x8-inch baking dish with oil or nonstick spray.
05 - Spread one-quarter of the prepared tomato sauce evenly on the bottom of the baking 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.
08 - Repeat the layering with sauce, ramen, ricotta mixture, and mozzarella two more times, finishing with sauce and remaining mozzarella and Parmesan on top.
09 - Pour 1/4 cup water around the edges of the dish to assist noodle cooking.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and continue baking for an additional 10 minutes until the top is golden and bubbly.
12 - Allow the dish to rest for 5 minutes before slicing. Garnish with basil leaves and cracked black pepper if desired.

# Expert Tips:

01 -
  • It tastes like proper lasagna but costs a fraction of the price, so you can make it on a weeknight without guilt.
  • The ramen gets surprisingly tender and absorbs all that tomato sauce flavor, making the texture richer than you'd expect.
  • No complicated technique—just layer, add water, and let the oven do the thinking.
02 -
  • The water is non-negotiable—without it, the ramen stays brittle and won't soften into that tender lasagna texture you're after.
  • Don't skip the foil cover for the first 20 minutes; it traps steam and cooks the noodles through before the cheese browns.
03 -
  • Break the ramen into pieces that fit your dish snugly—even coverage means even cooking and no crunchy patches.
  • Don't drain or rinse the ramen before using; the starch helps hold the layers together and absorbs sauce more effectively.
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