Spicy pork, ramen, tomato sauce, and cheese meld for a bold, comforting fusion. Satisfying layers, rich flavor.
# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles, 3 ounces each (discard seasoning packets)
→ Meat Sauce
02 - 1.1 pounds ground pork (alternatively ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes, or to taste
09 - 14 ounces canned crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 9 ounces ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded
17 - 1.8 ounces parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# How to Make It:
01 - Preheat oven to 350°F (180°C).
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until fragrant and translucent, approximately 3 minutes.
04 - Add ground pork to the skillet. Cook, breaking up the meat with a spoon, until evenly browned.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer on low for 10 minutes until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated parmesan. Mix until smooth.
07 - Spread a thin layer of the meat sauce over the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Place a single layer of ramen noodles, using about one pack per layer and arranging to fit the dish.
09 - Spread one third of the cheese mixture over the noodles, then top with one third of the meat sauce. Repeat layering two more times, finishing with the remaining meat sauce.
10 - Sprinkle the remaining mozzarella and parmesan evenly over the top layer.
11 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and lightly golden.
13 - Allow the lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions if desired.
