# Components:
→ Noodles
01 - 4 packs ramen noodles (instant, 3 ounces each; seasoning packets discarded)
→ Meat Sauce
02 - 1 pound ground pork (substitute ground chicken or beef if desired)
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 for heat preference)
09 - 1 can crushed tomatoes (14 ounces)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and black pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded (divided)
17 - 1.75 ounces parmesan cheese, grated (divided)
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method Steps:
01 - Set oven to 350°F.
02 - Cook ramen noodles in boiling water for 2 minutes less than package instructions. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sauté until softened and aromatic, about 3 minutes.
04 - Add ground pork; cook, stirring and breaking up the meat, until fully browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer on medium heat for 10 minutes until thickened.
06 - Combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan in a mixing bowl. Mix until smooth and uniform.
07 - Spoon a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Arrange a single layer of ramen noodles over the sauce.
08 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat for two additional layers, finishing with the remaining meat sauce.
09 - Sprinkle the remaining mozzarella and parmesan evenly over the final layer.
10 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and golden.
12 - Allow lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions, if desired.
