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Ramen Noodle Lasagna Bake

This Ramen Noodle Lasagna Bake takes the budget-friendly college staple and turns it into a surprisingly delicious comfort meal. Forget boiling pasta - the ramen goes in dry and bakes right into the sauce. It's layered with seasoned meat, ricotta, cheese, and sauce just like traditional lasagna, but way easier and way weirder - in the best way. Perfect for busy nights, picky eaters, or when you just need dinner to be fun.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 4 pkgs Ramen noodles throw away seasoning packets-don't need
  • 1 24oz Jar of pasta sauce
  • ½ cup Water
  • 1 lb. Ground Beef
  • ½ Onion, chopped
  • 1 Garlic clove, minced or 1 tsp. of jarred garlic
  • 1 cup Ricotta cheese
  • 1-2 cups Mozzarella cheese
  • Parmesan cheese
  • Italian seasoning
  • Salt and pepper

Method
 

  1. Preheat oven to 375℉
  2. In a skillet, add ground beef, onions and garlic
  3. Spread a little pasta sauce in th bottom of the 8x11 baking dish.
  4. Lay out all 4 packages of dry ramen noodles on top of the sauce.
  5. Pour the rest of the pasta sauce and water over the ramen noodles
  6. Spoon ricotta cheese over sauce, using the back of the spoon to spread it.
  7. Add ground beef mixture over the top.
  8. Sprinkle mozzarella and parmesan cheeses over the meat mixture.
  9. Now, sprinkle on Italian seasoning, salt and pepper.
  10. Cover with foil and bake for 35 minutes.
  11. Remove foil and continue baking for another 20 minutes, until bubbly.
  12. Let rest for 5-10 minutes before slicing.