# What You Need:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 1 pound 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 freshly grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes (adjust for desired heat)
09 - 1 can (14 ounces) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Kosher 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)
# How to Make:
01 - Set oven to 350°F (180°C) to allow for thorough preheating while assembling components.
02 - Boil ramen noodles in a large pot of water for two minutes less than package directions. Drain promptly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent, approximately 3 minutes.
04 - Add ground pork to the skillet and cook, breaking up with a spoon, until fully browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, until thickened slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan. Blend together until uniform.
07 - Spread a thin layer of meat sauce at the base of a 9x13-inch baking dish. Add one-third of the noodles, arranging to fit evenly.
08 - Spoon one-third of the ricotta mixture over the noodles, then layer with one-third of the meat sauce. Repeat layering twice more, ending with the remaining meat sauce on top.
09 - Sprinkle the remaining mozzarella and parmesan evenly across the top layer.
10 - Cover the dish with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake for an additional 10–15 minutes, until the cheese is bubbling and golden brown.
12 - Allow lasagna to rest for 10 minutes prior to slicing. Garnish with sliced green onions if desired.
