Pin It A bold and inventive fusion dish that layers ramen noodles, spicy ground pork, tangy tomato sauce, and creamy cheese for a comforting, flavor-packed meal.
I first tried combining ramen noodles with a lasagna technique when craving something bold and new: it quickly became a weeknight favorite in our house, earning requests from friends who love both cuisines.
Ingredients
- Ramen noodles: 4 packs instant ramen noodles (85 g each), discard seasoning
- Ground pork: 500 g (can substitute with chicken or beef)
- Vegetable oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 2 tbsp, grated
- Gochujang: 2 tbsp Korean chili paste
- Crushed red pepper flakes: 1 tsp, adjust to taste
- Crushed tomatoes: 1 can (400 g)
- Soy sauce: 2 tbsp
- Rice vinegar: 1 tbsp
- Sugar: 1 tsp
- Salt and pepper: to taste
- Ricotta cheese: 250 g
- Egg: 1 large
- Mozzarella cheese: 100 g, shredded
- Parmesan cheese: 50 g, grated
- Green onions: 2, thinly sliced (optional, for garnish)
Instructions
- Prepare oven:
- Preheat oven to 180°C (350°F).
- Cook noodles:
- Boil ramen noodles 2 minutes less than package instructions. Drain and set aside.
- Start meat sauce:
- Heat vegetable oil in large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Brown the meat:
- Add ground pork, cook and break up meat until browned.
- Add flavorings:
- Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season and simmer about 10 minutes.
- Prepare cheese layer:
- Combine ricotta, egg, half mozzarella, half parmesan in a bowl.
- Layer in dish:
- In 22x30 cm baking dish, spread thin layer meat sauce, add ramen noodles, spread a third of cheese mixture, then a third of meat sauce. Repeat layers twice, finish with meat sauce.
- Add topping:
- Sprinkle remaining mozzarella and parmesan.
- Bake:
- Cover with foil, bake 20 minutes. Remove foil, bake another 10–15 minutes until cheese is bubbling and golden.
- Rest and serve:
- Let stand 10 minutes before slicing. Garnish with green onions.
Pin It This dish is always a hit at family gatherings: even our picky eaters love the rich layers and cheesy top, and the big pan means there's plenty for seconds.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife, and cutting board.
Allergen Information
Contains wheat, egg, dairy, and soy. Check all ingredient labels for potential allergens such as sesame.
Nutritional Information
Per serving: Calories: 510, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 31 g.
Pin It Serve this ramen lasagna hot and fresh: it's best enjoyed straight from the oven with your favorite garnish. Enjoy leftovers the next day for extra flavor!
Recipe Questions & Answers
- → Can I use different meat options?
Ground chicken or beef may be substituted for pork in this dish. Turkey offers a lighter taste and works well too.
- → Are ramen noodles boiled before baking?
Yes, the noodles are boiled briefly—about 2 minutes less than package directions—before layering and baking.
- → How do I add extra vegetables?
Try layering sautéed mushrooms or spinach between noodle and meat layers for more flavor and nutrition.
- → Is the dish very spicy?
Spiciness comes from gochujang and red pepper flakes. Adjust quantities for a milder or bolder taste as preferred.
- → What cheese varieties are used?
Ricotta creates a creamy layer, while mozzarella and parmesan offer melty and savory accents atop and within the layers.
- → How is this dish best served?
Let stand for 10 minutes after baking to slice cleanly. Serve with green onions and pair with lager or a light red wine.