I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Ramen Lasagna
...in your mind.
Ramen Lasagna

Ramen Lasagna

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • ‍1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 3 teaspoons dried basil
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1-1/2 cups grated Parmesan cheese, divided
  • 12 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 400°.
  2. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
  3. Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil, then reduce heat and simmer uncovered until slightly thickened, 10-15 minutes.
  4. In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining 1/4 teaspoon pepper.
  5. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish, layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
  6. Cover with greased foil; bake 30 minutes then uncover and bake until lightly browned and heated through, 5-10 minutes.
  7. Let stand 15 minutes before serving.
Ramen Lasagna

Ramen Lasagna

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • ‍1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 3 teaspoons dried basil
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1-1/2 cups grated Parmesan cheese, divided
  • 12 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 400°.
  2. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
  3. Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil, then reduce heat and simmer uncovered until slightly thickened, 10-15 minutes.
  4. In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining 1/4 teaspoon pepper.
  5. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish, layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
  6. Cover with greased foil; bake 30 minutes then uncover and bake until lightly browned and heated through, 5-10 minutes.
  7. Let stand 15 minutes before serving.