Ramen Lasagna Twist (Printable)

A budget-friendly twist layering curly noodles, tomato sauce, and cheese baked until bubbling and golden.

# Ingredient list:

→ Noodles

01 - 3 instant ramen noodle bricks (85 g each), seasoning packets discarded

→ Sauce

02 - 2 cups tomato pasta sauce (16 fl oz)
03 - 1 teaspoon dried Italian herbs (optional)
04 - 1/2 teaspoon garlic powder

→ Cheese

05 - 2 cups shredded mozzarella cheese (7 oz)
06 - 1/2 cup grated Parmesan cheese (1.75 oz)
07 - 1 cup ricotta or cottage cheese (8.8 oz)

→ Garnish (optional)

08 - Fresh basil leaves
09 - Cracked black pepper

# How to Make It:

01 - Preheat the oven to 375°F (190°C).
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 (20x20 cm).
05 - Spread one-quarter of the 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 cheese.
08 - Repeat the layering steps (sauce, ramen noodles, ricotta mixture, mozzarella) two more times, finishing with the remaining sauce, mozzarella, and Parmesan cheese on top.
09 - Pour 1/2 cup (4 fl oz) water around the edges of the dish to help cook the noodles.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake uncovered for an additional 10 minutes until the top is bubbly and golden.
12 - Allow to rest for 5 minutes before serving. Optionally, garnish with fresh basil and cracked black pepper.

# Expert Suggestions:

01 -
  • It costs almost nothing but tastes like you tried way harder than you actually did.
  • The ramen gets wonderfully tender in the oven while keeping just enough texture to be interesting.
  • You can make it in under an hour, which means less time stressing and more time eating.
02 -
  • Those ramen flavor packets are your enemy here—ditch them completely or you'll end up with something that tastes confused and salty.
  • The water around the edges is non-negotiable; without it, the bottom noodles stay crunchy instead of becoming tender and cake-like.
  • Don't skip the five-minute rest, no matter how hungry you are—it makes everything stay together instead of sliding around your plate.
03 -
  • Let the assembled dish sit in the fridge for 30 minutes before baking—cold noodles need that extra time to fully hydrate and won't dry out if you let them start cool.
  • If your top isn't browning enough by minute 25, bump the temperature up to 400°F for the final stretch.
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