Instant Noodle Lasagna by Tasty Demais
3 packs instant ramen
¾ cup water (200 mL), plus 2 tablespoons
¾ cup heavy cream (200 mL), plus 2 tablespoons
16 oz tomato sauce (500 mL)
1 teaspoon pepper
1 teaspoon salt
2 cups shredded parmesan cheese (200 g)
3 tablespoons fresh parsley
How to Make It
Preheat oven to 180˚C (350˚F).
Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
Add another layer of raw ramen noodles and cover them with the rest of sauce.
Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
Liquid Measuring Cup
Dry Measuring Cups
One-Pot or Pan
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