Ramen Lasagna Fusion Dish (Printable)

Layers of curly ramen noodles with tomato sauce and cheese baked until golden and bubbly.

# What You Need:

→ Noodles

01 - 3 instant ramen noodle bricks, 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
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup ricotta or cottage cheese

→ Garnish

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

# Step-by-Step Guide:

01 - Preheat oven 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 cheese.
04 - Lightly grease an 8x8-inch baking dish.
05 - Spread one quarter of the tomato sauce evenly over the bottom of the baking dish.
06 - Place one ramen noodle brick on top of the sauce, breaking it to fit as needed.
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, noodles, ricotta mixture, and mozzarella two more times, finishing with sauce and remaining mozzarella and Parmesan cheese on top.
09 - Pour 1/2 cup of water around the edges of the baking dish to assist noodle cooking.
10 - Cover dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake an additional 10 minutes until the top is bubbly and golden.
12 - Allow lasagna to rest for 5 minutes before serving. Garnish with fresh basil leaves and cracked black pepper if desired.

# Expert Advice:

01 -
  • You get that creamy, cheesy lasagna satisfaction for the price of instant noodles.
  • It actually comes together faster than you'd think, making it perfect for weeknight desperation.
  • The ramen noodles stay curly and tender instead of turning mushy, creating this unexpectedly delightful texture.
02 -
  • That water around the edges isn't optional—it's what keeps the ramen noodles from drying out and turning crunchy instead of tender.
  • Don't skip the foil-covered phase, because uncovered noodles will toast too fast while staying raw in the middle.
03 -
  • If your ramen tends to stick together, break it into smaller pieces before layering so it distributes evenly and cooks all the way through.
  • The real secret is not being stingy with that water—it steams the noodles into actual al dente texture instead of leaving them crunchy or mushy.
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