Ramen Lasagna Layers (Printable Version)

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

# What You'll Need:

→ Noodles

01 - 3 instant ramen noodle bricks (85 grams 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 (200 grams)
06 - 1/2 cup grated Parmesan cheese (50 grams)
07 - 1 cup ricotta or cottage cheese (250 grams)

→ Garnish (optional)

08 - Fresh basil leaves
09 - Cracked black pepper

# Directions:

01 - Preheat the oven to 375°F.
02 - In a medium bowl, mix tomato pasta sauce with dried Italian herbs and garlic powder.
03 - In a separate bowl, combine 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 on the bottom of the baking dish.
06 - Arrange 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 cheese.
08 - Repeat layering the tomato sauce, ramen noodles, ricotta mixture, and mozzarella two more times, finishing with tomato sauce and topping with remaining mozzarella and Parmesan cheese.
09 - Pour 1/2 cup of water around the edges of the baking dish to aid noodle cooking.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and continue baking for an additional 10 minutes until the top is bubbly and golden.
12 - Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves and cracked black pepper if desired.

# Expert Tips:

01 -
  • It tastes indulgent and impressive but costs less than takeout.
  • The ramen texture is nothing like you'd expect—tender but still slightly chewy in the best way.
  • You can throw it together in under 15 minutes if your ingredients are prepped.
02 -
  • Don't cook the ramen ahead of time—the oven's moisture and steam are what soften them to the right texture.
  • The water around the edges is crucial; I skipped it once and ended up with crunchy noodles that refused to soften.
  • Let it rest those 5 minutes even if you're hungry; it holds together so much better and actually tastes more like the intentional dish it is.
03 -
  • Use shredded mozzarella, not pre-sliced—it melts more evenly and avoids those weird textured patches.
  • If you have cottage cheese instead of ricotta, blend it for 20 seconds first so it spreads smoothly without lumps.
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