TikTok Ramen Lasagna

I’ll be honest with you—when I first saw people making lasagna with ramen noodles, I laughed a little. Growing up, lasagna was always a big Sunday dish at home, layered with sheets of pasta and slow-simmered sauce. Ramen, on the other hand, was my late-night college comfort food when I needed something quick. So the idea of combining the two felt both strange and kind of genius. After giving it a try, I have to say—it’s not only fun, it’s surprisingly satisfying.

This isn’t Italian cuisine by any stretch, but it’s a playful twist that’s perfect if you’re craving something hearty without spending hours in the kitchen.

Why You’ll Like Making This

The charm of this ramen lasagna is how approachable it feels. Instead of fussing with boiling noodles, you just layer the uncooked ramen blocks with ricotta, sauce, and cheese, and let the oven do its magic. It reminds me of those “what can I make with what I already have” moments that happen on a lazy afternoon.

I made this on a weekday when I didn’t feel like grocery shopping, and my family was actually impressed. My daughter even said, “It tastes like lasagna but crunchier.” That’s the kind of review that tells me it worked.

Ingredients You’ll Need

• 1 package raw instant ramen noodles (discard seasoning packet)

• Ricotta cheese (a couple of generous scoops per layer)

• Pasta sauce (any jarred sauce works, but homemade makes it special)

• Grated parmesan cheese

• Shredded mozzarella cheese

• Fresh parsley, chopped

A little note here: don’t stress if you don’t have ricotta. I once swapped in cottage cheese because that’s what I had on hand, and it worked just fine. The mozzarella is the star here—it gives that gooey pull everyone loves.

How to Make It Step by Step

1. Preheat your oven to 375°F.

2. Break the ramen block in half—this is important so it cooks through evenly.

3. Place one half in the bottom of an oven-safe dish.

4. Spread ricotta cheese, then pasta sauce, parmesan, and mozzarella over the ramen.

5. Repeat with another layer of ramen and toppings.

6. Bake for 30–40 minutes, until the cheese is bubbling and golden.

7. Sprinkle with fresh parsley (and maybe a pinch of chili flakes if you like heat).

I tested this twice—once using whole ramen blocks, and once broken in half. The whole block version left the center undercooked. Breaking them in half gave me tender, saucy noodles that worked perfectly.

Handy Tips from My Kitchen

• Soak the ramen briefly: If you’re worried about uneven cooking, you can dip the ramen in hot water for 30 seconds before layering. It softens just enough without turning mushy.

• Small dish works best: A loaf pan or small casserole dish keeps the layers thick and cheesy, instead of spreading everything too thin.

• Don’t skimp on sauce: The sauce is what helps soften the noodles while baking. I go a little heavier than I would in regular lasagna.

• Flavor boost: A pinch of garlic powder or Italian seasoning mixed into the ricotta makes it taste closer to the lasagna we all know.

Make Ahead Notes

This isn’t the type of dish you can assemble days ahead since the ramen will start to soften too much. But what I do is prep the ricotta mixture and shred my cheese in advance. That way, when it’s time to bake, all I need to do is layer and pop it in the oven.

Leftovers, though, reheat surprisingly well. I’ve reheated slices in the oven the next day, and the flavors actually settled in a bit more.

How to Serve Ramen Lasagna

I treat this as a fun lunch or casual dinner. It pairs really well with a crisp salad because the dish itself is rich and cheesy. A slice of garlic bread wouldn’t hurt either.

I’ve even cut small squares of it and served as a party snack. People are always curious, and once they try it, they’re usually asking for seconds.

Storing Leftovers

• Fridge: Keep leftovers in an airtight container for up to 3 days.

• Reheat: Warm in the oven at 350°F for about 10–12 minutes. The cheese melts beautifully again.

• Freezer: I don’t recommend freezing—it tends to get watery when thawed.

FAQs

Can I use other types of noodles instead of ramen?
Yes, you can swap in any instant noodle brand, but avoid thicker udon or rice noodles—they won’t absorb the sauce the same way.

What can I use instead of ricotta cheese?
Cottage cheese or even cream cheese works in a pinch. Just mix in a little seasoning to keep it flavorful.

Will the ramen cook all the way in the oven?
As long as you break the blocks in half and use enough sauce, it cooks through just fine. Whole blocks tend to stay firm in the center.

Is this kid-friendly?
Yes! Kids love the cheesy layers. I just skip the chili flakes if I’m making it for little ones.

Continue to Content

Yield: 1

TikTok Ramen Lasagna

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This Ramen Lasagna is the ultimate comfort food mashup—layers of ramen noodles baked with creamy ricotta, tangy pasta sauce, and gooey mozzarella.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 1 packet of instant ramen noodles (discard seasoning, noodles split in half for layering)
• 1 cup shredded mozzarella cheese (divided)
• ½ cup ricotta cheese (divided)
• 1 cup pasta sauce (divided)
• ¼ cup grated Parmesan cheese (divided)
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for a little kick)

Instructions

1. Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
   
2. Place half of the ramen block (uncooked) at the bottom of the dish.
   
3. Spread a layer of ricotta over the noodles, spoon on some pasta sauce, then sprinkle with Parmesan and mozzarella.
   
4. Add the second half of the ramen block on top, followed by the remaining ricotta, more pasta sauce, and the rest of the cheeses.
   
5. Bake uncovered for 35–40 minutes, until the noodles are tender, the sauce is bubbling, and the cheese is melted and golden.
   
6. Remove from the oven, let it sit a few minutes, then finish with fresh parsley and (if you like) a sprinkle of red pepper flakes before serving.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 1059Total Fat 53gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 20gCholesterol 121mgSodium 3949mgCarbohydrates 90gFiber 8gSugar 16gProtein 55g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This ramen lasagna may never replace the traditional version, but it’s one of those recipes that makes you smile while cooking and eating. It’s playful, budget-friendly, and honestly, a pretty tasty experiment. Next time you’ve got ramen packets sitting in your pantry, give this a try—you might be surprised by how good it turns out.

Also try these Ramen recipes:-

• Pork Ramen Stir Fry
• Kimchi Ramen
• 10-Minute Instant Ramen