# What you'll need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each, seasoning packets discarded)
→ Meat Sauce
02 - 1 lb ground pork (alternatively use ground chicken or beef)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh ginger, grated
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes (adjust to taste)
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup shredded mozzarella cheese, divided
17 - 1/2 cup grated parmesan cheese, divided
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method:
01 - Set oven to 350°F (180°C) and allow to preheat.
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions. Drain and set aside; do not use seasoning packets.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook until browned, breaking it up with a spoon.
05 - Mix in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season sauce with salt and pepper. Simmer for 10 minutes until thickened.
06 - In a bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan. Mix until uniform.
07 - In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom. Arrange approximately one ramen block to cover the sauce.
08 - Spread one-third of the ricotta mixture over the noodles, then add one-third of the meat sauce.
09 - Repeat layering noodles, ricotta mixture, and meat sauce twice, finishing with the remaining meat sauce on top.
10 - Sprinkle remaining mozzarella and parmesan evenly over the surface.
11 - Cover the dish with foil and bake for 20 minutes.
12 - Uncover and bake for an additional 10–15 minutes until cheese is bubbling and golden.
13 - Allow lasagna to cool for 10 minutes before cutting. Garnish with sliced green onions if desired.
