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Ramen Lasagna



– 2 Tablespoons unsalted Real California butter, at room temperature – 6 packets of instant ramen noodles – 2 Tablespoons Italian seasoning, divided – 1 tsp salt, divided – 16 oz Real California Ricotta – 32 oz jarred tomato sauce – 1/4 cup Real California heavy cream, divided – 16 oz Real California Mozzarella cheese, grated Optional: fresh basil or parsley, to garnish :Ricotta, Mozzarella, Trending, Lasagna, Hack
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Prep Time: 10 minutes

Cook Time: 40 minutes

Preheat oven to 375°F.

Spread the butter along the bottom and sides of a 9x11-inch baking dish. Remove the ramen noodles from the packaging, and break each along the folded edge, separating the layers. Cover the bottom of the baking pan with six of the halves, top each with a generous dollop of ricotta, then spread that into an even coating. Season with half of the Italian seasoning and salt. Pour 16 oz of the tomato sauce in to cover the pan, then drizzle over 2 Tablespoons of heavy cream, and top with about half of the grated mozzarella.

Repeat, creating a second layer: ramen noodle halves, Ricotta, Italian seasoning and salt, tomato sauce, heavy cream, then the remaining mozzarella. Bake for 40 minutes, or until the cheese has melted and started to brown, and the ramen noodles are cooked all the way through.

Optional: Garnish with fresh basil or parsley straight from the oven and serve hot or at room temperature!

Yield: 6 servings