Instructions:

• Step 1: Prepare the Ramen Noodles - Start by boiling water in a pot. Once boiling, add the instant ramen noodles and cook for about 3 minutes. Drain and let them cool slightly. Once cool, break the noodle block in half to create two sheets.
• Step 2: Mix the Ricotta Filling - In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan cheese, and a handful of chopped fresh parsley. Mix until well combined.
• Step 3: Layer the Ingredients - In your baking dish, start by spreading a thin layer of pasta sauce on the bottom. Place one sheet of ramen on top, followed by half of the ricotta mixture, then another layer of pasta sauce.
• Step 4: Add More Layers - Repeat the layering process: place the second sheet of ramen on top, add the remaining ricotta mixture, and another layer of pasta sauce. Finish with the shredded mozzarella cheese on top, along with the remaining grated Parmesan cheese.
• Step 5: Bake the Ramen Lasagna - Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Step 6: Garnish and Serve - Once out of the oven, allow the Ramen Lasagna to cool for a few minutes. Garnish with additional chopped parsley before slicing and serving.