# What you'll need:
→ Noodles
01 - 4 packs instant ramen noodles, 3 oz each (discard seasoning packets)
→ Meat Sauce
02 - 1 lb ground pork (or substitute with ground chicken or beef)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tbsp grated ginger
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes (adjust as desired)
09 - 1 can crushed tomatoes, 14 oz
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp granulated sugar
13 - Salt and ground black pepper, to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded
17 - 1.75 oz parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional for garnish)
# Method:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent, about 3 minutes.
04 - Add ground pork to skillet and cook, breaking it up, until 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 slightly thickened.
06 - Combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan in a mixing bowl until fully incorporated.
07 - In a 9x13-inch (22x30 cm) baking dish, spread a thin layer of meat sauce on the bottom.
08 - Layer ramen noodles over the sauce (about one pack per layer). Spread a third of the ricotta mixture on the noodles, then top with a third of the meat sauce. Repeat for two more sets of layers, finishing with remaining meat sauce.
09 - Sprinkle remaining mozzarella and parmesan evenly across the surface.
10 - Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is bubbling and lightly golden.
11 - Allow lasagna to stand for 10 minutes before slicing. Garnish with green onions if desired.
