# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz per pack; discard seasoning packets)
→ Meat Sauce
02 - 1.1 lbs ground pork
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
09 - 1 can (14 oz) 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 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded (divided)
17 - 1.75 oz parmesan cheese, grated (divided)
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method:
01 - Preheat the oven to 350°F (180°C).
02 - Boil the ramen noodles for 2 minutes less than package instructions. Drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook for about 3 minutes or until fragrant and translucent.
04 - Add ground pork to the pan. Cook, breaking the meat apart until browned and cooked through.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly.
06 - In a medium bowl, combine ricotta, egg, half of the mozzarella, and half of the parmesan cheese. Mix until smooth and evenly blended.
07 - Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of ramen noodles over the sauce, using about one pack per layer to fit.
08 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat these layers two more times, finishing with the last portion of meat sauce.
09 - Sprinkle remaining mozzarella and parmesan cheese evenly across the top layer.
10 - Cover the baking dish with aluminum foil. Bake for 20 minutes.
11 - Remove the foil and bake for another 10–15 minutes, until the cheese is bubbling and lightly golden.
12 - Allow the lasagna to rest for 10 minutes before slicing. Garnish with green onions if desired.
