# Ingredient List:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 1.1 pounds ground pork (may substitute with ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes (adjust to taste)
09 - 1 can crushed tomatoes (14 ounces)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and black pepper, to taste
→ Cheese Layer
14 - 8.8 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)
# Steps:
01 - Preheat oven to 350°F (180°C).
02 - Cook ramen noodles in boiling water for about 2 minutes less than package instructions, so they remain al dente. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, approximately 3 minutes.
04 - Add ground pork to the skillet. Cook, breaking up the meat, until completely browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan. Mix until smooth.
07 - In a 9x13-inch (22x30 cm) baking dish, spread a thin layer of meat sauce over the base.
08 - Place one portion of ramen noodles over the sauce, arranging to cover the base evenly.
09 - Spread one third of the ricotta mixture over the noodles. Top with one third of the meat sauce. Repeat layering noodles, ricotta mixture, and meat sauce two more times.
10 - Sprinkle the remaining mozzarella and parmesan cheeses over the final layer.
11 - Cover dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes, until the cheese is bubbling and lightly browned.
12 - Allow lasagna to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
