# Components:
→ Noodles
01 - 4 packages instant ramen noodles (85 g each), seasoning packets discarded
→ Meat Sauce
02 - 500 g ground pork (or substitute ground chicken or beef)
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 to taste
09 - 1 can (400 g) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 250 g ricotta cheese
15 - 1 large egg
16 - 100 g mozzarella cheese, shredded
17 - 50 g parmesan cheese, grated
18 - 2 green onions, thinly sliced (for garnish, optional)
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Warm vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until soft and aromatic, about 3 minutes.
04 - Add ground pork to skillet and cook until evenly browned, breaking up meat with a spoon.
05 - Incorporate gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
06 - In a mixing bowl, blend ricotta cheese, egg, half the mozzarella, and half the parmesan until uniform.
07 - Spread a thin layer of meat sauce in a 9x13-inch (22x30 cm) baking dish. Arrange roughly one packet of ramen noodles over the sauce.
08 - Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce. Repeat layering twice more, finishing with remaining meat sauce.
09 - Scatter the remaining mozzarella and parmesan evenly across the top layer.
10 - Cover dish with aluminum foil. Bake for 20 minutes.
11 - Remove foil and bake an additional 10–15 minutes, until cheese is bubbling and lightly golden.
12 - Allow lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions if desired.
