So, You Want Lasagna… But Make It Weird (In a Good Way)
Alright, let’s cut to it: lasagna made with ramen noodles, loaded with kimchi, and totally vegan sounds like something you’d dream up after watching three cooking shows and downing a kombucha. But hear me out—it slaps. Hard.
This isn’t your nonna’s lasagna. It’s got layers, literally and flavor-wise. It’s spicy, savory, tangy, creamy, and somehow works together like a band that shouldn’t work—but does (lookin’ at you, Gorillaz). It’s comfort food with a K-pop remix.
Also, it’s vegan. So you can feel smug and satisfied. Win-win.
Why This Recipe is Awesome
- It’s a flavor bomb. You’ve got spicy kimchi, rich miso, creamy tofu, and chewy ramen all doing their thing in perfect harmony.
- No lasagna noodles? No problem. Ramen bricks are cheaper, faster, and more fun.
- It’s totally dairy-free. But you won’t even miss the cheese. (Seriously. You’ll question everything.)
- It’s unexpected in the best way. People will ask, “What is this?!”—and then go back for thirds.
Also: leftovers = even better the next day. If it lasts that long.
Ingredients You’ll Need
Noodle base:
- 3–4 packs instant ramen noodles (ditch the seasoning packets unless you like MSG overload)
Kimchi layer:
- 1 ½ cups vegan kimchi, chopped (make sure it’s fish-free, obviously)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp maple syrup (trust the process)
- 1/2 tsp gochugaru (Korean chili flakes – optional but 🔥)
Tofu “ricotta”:
- 1 block firm tofu, drained and crumbled
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tbsp lemon juice
- Salt & pepper, to taste
Vegan cheese sauce:
- 1 cup unsweetened plant milk (soy, oat, or almond work fine)
- 1/2 cup cashews, soaked for at least 1 hour (or boiled for 10 mins if you forgot)
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch (for that gooey stretch factor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric (for color and a little earthy vibe)
- Salt, to taste
Toppings:
- Green onions, sliced
- Sesame seeds
- Extra kimchi (because why not?)
Step-by-Step Instructions
- Prep those ramen noodles. Boil until just tender (don’t overcook—mushy ramen is sadness), drain, rinse in cold water, and set aside.
- Make the tofu ricotta. Mash tofu with nutritional yeast, miso paste, lemon juice, salt, and pepper until it’s creamy-ish. It should resemble ricotta, just less Italian, more umami.
- Stir-fry the kimchi layer. Heat sesame oil in a pan. Toss in chopped kimchi, soy sauce, maple syrup, and gochugaru. Cook for 3–5 minutes until it smells like magic. Remove from heat.
- Blend the vegan cheese sauce. Toss all cheese sauce ingredients into a blender and blitz until smooth. Pour it into a saucepan and heat on medium, stirring constantly until thickened and creamy. Try not to eat it all with a spoon.
- Assemble like a pro. In a baking dish, start with a little cheese sauce on the bottom. Add a layer of ramen noodles (break ‘em to fit), then tofu ricotta, sautéed kimchi, and more cheese sauce. Repeat the layers until you run out of ingredients. Top with a final layer of ramen and a good pour of cheese sauce.
- Bake it up. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden. Let it cool for at least 10 minutes—hot kimchi cheese lava is not fun.
- Garnish and serve. Top with green onions, sesame seeds, and maybe a drizzle of sriracha if you like pain.
Common Mistakes to Avoid
- Using non-vegan kimchi. Double-check the label—most have fish sauce or shrimp paste hiding in there.
- Overcooking ramen. You want just tender, not soggy sadness noodles.
- Forgetting to drain tofu. You’re going for creamy, not watery.
- Skipping the soak on the cashews. Unless you like chunky cheese sauce (no thanks).
Alternatives & Substitutions
- No tofu? Use vegan cream cheese or blended white beans for a similar vibe.
- Nut allergy? Sub sunflower seeds for cashews, or use a store-bought vegan cheese sauce.
- Don’t like spice? Use a milder kimchi and skip the gochugaru. But like… spice is half the fun here.
- Gluten-free? Use rice ramen or GF noodles and tamari instead of soy sauce.
Pro tip: Add mushrooms to the kimchi mix if you want that extra meaty texture (shiitakes are elite here).
FAQ (Frequently Asked Questions)
Q: Can I use fresh ramen instead of instant?
Absolutely. You fancy. Just cook it slightly less than usual to avoid mush.
Q: Is all kimchi vegan?
Nope! A lot of it contains fish sauce or anchovy paste. Look for brands labeled vegan or make your own.
Q: Can I make it ahead?
Yes! Assemble it the night before, refrigerate, and bake when ready. It actually tastes better after sitting.
Q: Will my non-vegan friends like this?
If they like flavor and have taste buds—yes. Don’t tell them it’s vegan until they’re already halfway through.
Q: What if I don’t have nutritional yeast?
The flavor will miss that cheesy umami punch, but you can add miso or a dash of soy sauce to fake it a bit.
Q: Can I freeze this?
Yup! Freeze in portions and reheat in the oven or microwave when the craving hits.
Final Thoughts
So there you have it—Vegan Kimchi Ramen Lasagna, the weird little flavor baby you didn’t know you needed. It’s spicy, cozy, plant-powered, and just adventurous enough to make you feel like a kitchen rebel.
Now go forth and layer up, fusion queen (or king). You’re about to blow minds—and probably confuse a few people too. That’s the fun part.
Now excuse me while I go eat another square straight from the pan. No shame. 🍜🔥💚