Ramen Lasagna with Cheese (Printable)

Layered noodles with tomato sauce and cheese baked until bubbly and golden for a unique main dish.

# What You’ll Need:

→ Noodles

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

→ Sauce

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

→ Cheese

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

→ Garnish

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

# How To Make It:

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.
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 over the sauce, breaking 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 of sauce, ramen noodles, ricotta mixture, and mozzarella two more times, finishing with sauce topped by the remaining mozzarella and Parmesan cheeses.
09 - Pour 1/2 cup water around the edges of the dish to aid noodle cooking.
10 - Cover dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake uncovered for an additional 10 minutes until 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 almost nothing but tastes surprisingly luxurious, especially when that cheese gets all melty and rich.
  • Your oven does most of the work while you relax, making weeknight dinners feel way less stressful.
  • It's the kind of dish that makes people smile when they realize ramen can be this good, especially if they grew up eating it straight from a pot.
02 -
  • Discard those ramen seasoning packets completely—they'll make this taste like instant noodles, not like lasagna, and they'll add salt on top of everything else.
  • The water you add around the edges is crucial; without it, the bottom layers of ramen stay too firm and the whole thing feels more like crunchy noodles with cheese than actual lasagna.
  • Don't skip the 5-minute rest, or you'll cut into it and watch the whole thing collapse onto the plate—those noodles need a moment to firm up.
03 -
  • Buy whole mozzarella blocks and shred them yourself if you can—they melt into actual creamy layers instead of staying separated and grainy.
  • Don't skip the Parmesan on top; it's what gives you that crispy golden crust that makes the whole dish feel intentional.
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