Ramen Lasagna is one of those recipes that make you stop and think, wait-seriously? Instead of lasagna noodles, four packages of dry ramen go straight into the pan. And they soften in the sauce as it bakes. I tried it, my family tried it, and surprisingly-it works.
Ramen Lasagna
A surprisingly easy lasagna made with dry ramen noodles layered with meat sauce, ricotta, and cheese. The ramen cooks right in the sauce—no boiling required.
Ingredients
- 4 packages Ramen noodlesseasoning packets discarded
- 1 24oz jar of Pasta sauce
- 3/4 cup Water
- 1 lb. Ground beef
- ½ Onionchopped
- 1 clove Garlicminced, OR 1 teaspoon jarred garlic as an alternative.
- 1 cup Ricotta cheese
- 1–2 cups mozzarella cheese
- — — Parmesan cheese
- — — Italian seasoning
- — — salt and pepper
Instructions
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Preheat oven to 375°F.
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Cook the ground beef, onion, and garlic in a skillet until the beef is browned. Drain if needed.
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Spread a little pasta sauce in the bottom of an 8 × 11-inch baking dish.
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Place all 4 packages of dry ramen noodles over the sauce.
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Pour the remaining pasta sauce and 3/4 cup water over the ramen.
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Spoon the ricotta over the sauce and gently spread it with the back of a spoon.
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Spread the ground beef mixture over the ricotta.
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Top with mozzarella and Parmesan cheese.
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Sprinkle with Italian seasoning, salt, and pepper.
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Cover with foil and bake for 35 minutes.
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Remove the foil and bake for another 20 minutes, until bubbly.
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Let stand 5–10 minutes before slicing.