Pin It I stumbled on this idea during college when my grocery budget had hit rock bottom but my craving for comfort food was at an all time high. The ramen packs were 15 cents each and the cheese was on sale, so I decided to get creative. My roommate laughed when she saw me breaking apart dried ramen bricks, but she stopped laughing when the smell of garlic and melted cheese filled our tiny apartment. Now its still my go to when I want something indulgent without spending twenty dollars on ingredients.
My sister was recovering from wisdom tooth surgery and could only eat soft foods, so I brought over a pan of this makeshift lasagna. She was skeptical about the ramen situation but took a tentative bite, then immediately asked for the recipe. A week later, she texted me a photo of her own version, slightly burnt around the edges but made with so much love. Thats when I knew this budget hack was actually something special worth sharing.
- 3 instant ramen noodle bricks: Use the curly ones, discard the flavor packets since we are building our own flavor profile
- 2 cups tomato pasta sauce: Marinara works beautifully but any red sauce you have on hand will do the job
- 1 teaspoon dried Italian herbs: Totally optional if your sauce is already seasoned, but a nice backup for plain sauce
- 1/2 teaspoon garlic powder: Adds that aromatic depth without the work of mincing fresh garlic
- 2 cups shredded mozzarella cheese: Buy the block and shred it yourself for better melt, but pre shredded works in a pinch
- 1/2 cup grated Parmesan cheese: The salty umami punch that makes it taste actually fancy
- 1 cup ricotta or cottage cheese: Cottage cheese is the secret budget swap that nobody can taste the difference in
- Fresh basil leaves: Only if you have them, otherwise this dish is plenty good without
- Heat things up:
- Get your oven to 375F and grease an 8x8 baking dish with whatever oil or butter you have handy
- Build your sauce:
- Stir the tomato sauce with the dried herbs and garlic powder until it smells like something you actually want to eat
- Mix the creamy layer:
- Combine the ricotta or cottage cheese with half the Parmesan in a bowl until its one cohesive mixture
- Start the foundation:
- Spread about a quarter of your sauce in the bottom of the dish, then lay down one ramen brick and break pieces to fill any gaps
- Layer it up:
- Spread a third of your cheese mixture over the noodles, shower it with a third of the mozzarella, then repeat the sauce, noodle, cheese layers two more times
- Finish strong:
- End with the remaining sauce on top and sprinkle all the leftover mozzarella and Parmesan over everything
- Add the magic water:
- Pour half a cup of water around the edges so the noodles can properly cook in the oven
- Bake covered:
- Cover the whole thing tightly with foil and bake for 20 minutes so everything steams together
- Get the golden top:
- Remove the foil and bake another 10 minutes until the cheese is bubbling and has those gorgeous browned spots
- Practice patience:
- Let it sit for 5 minutes before serving because the cheese needs a minute to set or you will have a mess on your plate
Pin It Last winter my neighbor mentioned she was going through a rough patch and could not bring herself to cook proper meals. I brought over a pan of this ramen lasagna still warm from the oven, and she told me later that it was the first time she had eaten a real dinner in a week. Food has this way of saying someone cares without making a big production out of it.
Once you have the basic method down, this recipe becomes a canvas. I have added sautéed spinach, frozen corn, even leftover roasted vegetables from the night before. The beauty is that the noodles and cheese carry whatever you throw at them.
My meat loving husband was skeptical until I started adding browned ground turkey or Italian sausage to the sauce layers. You only need about a pound of meat mixed into the tomato sauce, and suddenly it feels substantially more hearty for growing teenagers or hungry athletes.
This might be the ultimate meal prep friendly dinner because it actually tastes better the next day when the flavors have had time to really know each other. I often assemble two dishes at once and bake one now, freeze one for later. Just wrap it tightly and bake straight from frozen, adding about 15 minutes to the covered baking time.
- Let it cool completely before wrapping or you will end up with soggy noodles from condensation
- Thaw overnight in the fridge if you have the time for more even heating
- Cover with foil for the first 20 minutes so the top does not burn before the center heats through
Pin It Sometimes the best recipes come from being broke and creative. This one has fed me through college years, tight months, and plenty of nights when I just needed something warm and familiar.
Recipe FAQs
- → Can I use fresh noodles instead of instant ramen?
Fresh noodles can be used but may require adjustment in cooking times and liquid amounts to achieve the right texture.
- → How do I prevent the noodles from drying out while baking?
Pouring water around the edges of the dish before baking helps keep noodles moist and tender.
- → What cheese combinations work best in this dish?
A mix of mozzarella for meltiness, Parmesan for sharpness, and ricotta or cottage cheese for creaminess balances the layers well.
- → Can I add vegetables or protein to this layered dish?
Yes, sautéed vegetables or cooked ground meat can be layered in for added flavor and nutrition.
- → Is it possible to prepare this ahead of time?
This layered dish can be assembled in advance and reheated when ready to serve, maintaining its texture and flavor.