Save A bold and inventive fusion dish that layers ramen noodles, spicy ground pork, tangy tomato sauce, and creamy cheese for a comforting, flavor-packed meal.
I created this recipe for a family dinner when we craved something hearty, yet completely different from classic lasagna. Everyone loved how ramen noodles brought a new twist to the table, making each bite exciting and delicious.
Ingredients
- Ramen noodles: 4 packs instant ramen (85 g each) – discard seasoning packets
- Ground pork: 500 g (can substitute ground chicken or beef)
- Vegetable oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 2 tbsp, grated
- Gochujang: 2 tbsp Korean chili paste
- Crushed red pepper flakes: 1 tsp (adjust to taste)
- Crushed tomatoes: 1 can (400 g)
- Soy sauce: 2 tbsp
- Rice vinegar: 1 tbsp
- Sugar: 1 tsp
- Salt and pepper: to taste
- Ricotta cheese: 250 g
- Egg: 1 large
- Mozzarella cheese: 100 g, shredded
- Parmesan cheese: 50 g, grated
- Green onions: 2, thinly sliced (for garnish, optional)
Instructions
- Prep Oven:
- Preheat oven to 180°C (350°F).
- Cook Noodles:
- Boil ramen noodles 2 minutes less than package directions. Drain and set aside.
- Make Meat Sauce:
- Heat vegetable oil in a large skillet over medium. Sauté onion, garlic, ginger about 3 minutes. Add ground pork. Cook until browned, breaking up meat. Stir in gochujang, pepper flakes, crushed tomatoes, soy sauce, rice vinegar, sugar. Season with salt and pepper. Simmer 10 minutes until thickened.
- Prepare Cheese Layer:
- Mix ricotta, egg, half mozzarella, and half parmesan in a bowl.
- Layer Lasagna:
- In a 22x30 cm baking dish, spread thin layer of meat sauce. Add ramen noodle layer (about one pack per layer). Spread a third of ricotta mixture, then a third of meat sauce. Repeat layers twice, finishing with meat sauce.
- Finish:
- Sprinkle remaining mozzarella and parmesan on top.
- Bake:
- Cover with foil and bake 20 minutes. Remove foil, bake 10–15 minutes until cheese is bubbly and golden.
- Serve:
- Let stand 10 minutes before slicing. Garnish with green onions if desired.
Save This ramen lasagna is now a requested favorite at our holiday potlucks. My kids always want an extra piece, and it brings out laughs and fun at the table every time.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife and cutting board.
Allergen Information
Contains wheat from noodles, egg, dairy from cheese, and soy. May contain sesame or other allergens–always check labels.
Nutritional Information
Per serving: 510 calories, 24 g total fat, 44 g carbohydrates, 31 g protein.
Save Serve this spicy ramen lasagna hot from the oven for maximum comfort and flavor. With its fusion twist, every bite is a surprise.
Recipe FAQ
- → Can I use different meats for this dish?
Yes, ground chicken or beef offer delicious alternatives to pork. Turkey also works for a lighter preparation.
- → What can I add for more vegetables?
Sautéed mushrooms or spinach can be layered between noodles for extra nutrition and flavor.
- → Is it possible to adjust the spice level?
Reduce or omit gochujang and red pepper flakes to tone down heat. Add chili oil for extra kick when serving.
- → How do I prevent soggy noodles?
Boil ramen noodles slightly undercooked since they finish cooking in the oven, providing the best texture.
- → What drinks pair well with this dish?
A crisp lager or lightly chilled red wine balances the bold, spicy flavors nicely.
- → Can this be made ahead of time?
Yes, assemble and refrigerate before baking. Bake when ready to serve for fresh, melted cheese layers.