Ramen Lasagna Layered Bake (Print Version)

Curly ramen noodles baked with tomato sauce and layers of mozzarella and ricotta cheese.

# Components:

→ Noodles

01 - 3 bricks instant ramen noodles, seasoning packets discarded (approx. 3 oz 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 (about 7 oz)
06 - 1/2 cup grated Parmesan cheese (about 1.75 oz)
07 - 1 cup ricotta or cottage cheese (about 8.8 oz)

→ Garnish

08 - Fresh basil leaves
09 - Cracked black pepper

# Preparation Steps:

01 - Heat oven to 375°F.
02 - Combine tomato sauce, dried Italian herbs, and garlic powder in a medium bowl; mix thoroughly.
03 - In a separate bowl, blend ricotta (or cottage cheese) with half of the grated Parmesan until smooth.
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 noodle brick atop the sauce, breaking it to fit the dish as necessary.
07 - Spread one-third of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese.
08 - Repeat layering sauce, noodles, ricotta mixture, and mozzarella two more times, finishing with remaining tomato sauce, mozzarella, and Parmesan cheese on top.
09 - Pour 1/2 cup water around the edges of the dish to aid in cooking the noodles.
10 - Cover 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 to rest for 5 minutes before serving; garnish with fresh basil leaves and cracked black pepper if desired.

# Expert Advice:

01 -
  • It costs about as much as two fancy coffees but feeds four people with real, satisfying comfort food.
  • No fancy ingredients needed—just pantry staples that somehow transform into something that tastes intentional and impressive.
  • The whole thing comes together in 40 minutes, so weeknight dinners just got a lot easier.
02 -
  • The water is essential—without it, the ramen stays crunchy on top and hard underneath, which is exactly what you don't want.
  • Don't skip the foil cover on the first bake, or your edges dry out and the noodles don't soften properly.
  • Removing foil for the final 10 minutes is what gets you that golden, bubbly top everyone wants to see.
03 -
  • Break the ramen brick into a few pieces rather than leaving it whole—it distributes more evenly and bakes more uniformly without any hard spots.
  • Taste the sauce before adding herbs since some brands are already seasoned, and you don't want herbs competing with each other.
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