How to make lasagna with ramen noodles?

Start by softening dry ramen noodles in hot water for 2–3 minutes. In a baking dish, layer sauce, softened ramen, cheese mixture (ricotta, egg, Parmesan), and mozzarella. Repeat layers and bake at 375°F for 25–30 minutes until golden. It’s a quick and satisfying twist on traditional lasagna.

How to make ramen lasagna?

Making ramen lasagna involves replacing classic lasagna sheets with dry ramen bricks. Once slightly softened, these noodles are layered with meat sauce, ricotta mix, and mozzarella, then baked. The noodles soak up flavor and create a unique texture that’s both hearty and tender.

How do you make ramen noodle lasagna?

To make ramen noodle lasagna , use uncooked ramen bricks as your base. Layer them with your favorite sauce, ricotta blend, and shredded cheese. Bake until bubbly and golden. It’s a fun fusion dish perfect for busy nights or creative leftovers.

Can you make ramen with pasta?

Yes! If you don’t have ramen on hand, you can use thin pasta like angel hair or even broken spaghetti as a substitute. However, ramen’s texture and fast cooking time make it a unique and ideal choice for this lasagna fusion.

What kind of noodles are lasagna noodles?

Traditional lasagna noodles are wide, flat pasta sheets, often boiled before baking. In this recipe, we replace them with dry ramen noodles—no boiling required—which provide a firmer structure and soak up more flavor during baking.

Is there a trick to using no-boil lasagna noodles?

The trick is to ensure your sauce has enough moisture. Just like with no-boil lasagna noodles, ramen bricks will soften as they bake if there’s adequate liquid. Covering the dish with foil for the first 20 minutes helps trap steam for even cooking.

Ramen Lasagna Recipe: 5-Step Fusion Dish for Ultimate Comfort

Name: Ramen Lasagna Recipe: The Ultimate Fusion Feast You Need to Try
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 3 packs dry ramen noodles (discard seasoning packets); 1 lb ground beef or Italian sausage; 2 cups marinara or meat sauce; 1 cup ricotta cheese or cottage cheese; 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 egg; 2 tsp Italian seasoning; Fresh basil (optional, for garnish); Pepperoni slices (optional, for topping)

Description

This ramen lasagna recipe blends classic comfort food with a bold fusion twist. Using ramen noodles instead of traditional pasta sheets, it’s layered with savory marinara, creamy ricotta, and bubbly cheese for a quick and satisfying family meal.

Ingredients

Scale

3 packs dry ramen noodles (discard seasoning packets)

1 lb ground beef or Italian sausage

2 cups marinara or meat sauce

1 cup ricotta cheese or cottage cheese

1½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 tsp Italian seasoning

Fresh basil (optional, for garnish)

Pepperoni slices (optional, for topping)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a square baking dish.

2. In a skillet, brown the ground meat over medium heat. Add marinara sauce and simmer for 5 minutes.

3. Soften ramen noodles in hot water for 2–3 minutes. Drain and set aside.

4. In a bowl, mix ricotta, egg, Parmesan, and Italian seasoning.

5. Layer ingredients: start with meat sauce, then ramen bricks, ricotta mixture, and mozzarella. Repeat for 2–3 layers.

6. Finish with sauce and mozzarella on top. Add pepperoni if using.

7. Cover with foil and bake for 25–30 minutes. Remove foil and broil for 2–3 minutes to brown the cheese.

8. Let rest for 10 minutes before slicing and serving.

Notes

Use gluten-free ramen noodles for a celiac-friendly version.

This dish can be assembled a day ahead and baked when ready.

Freezer-friendly: assemble, cover tightly, and freeze before baking. Bake from frozen with 10–15 minutes added.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Fusion, American-Italian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 6g
Sodium: 710mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 24g
Cholesterol: 88mg