# Ingredient List:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 1 pound ground pork (substitute ground chicken or beef if preferred)
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, or to taste
09 - 14 ounces canned 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 - 8 ounces ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded (divided)
17 - 1.75 ounces parmesan cheese, grated (divided)
18 - 2 green onions, thinly sliced (optional, for garnish)
# Directions:
01 - Set oven temperature to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions in salted water. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to skillet. Brown the meat, breaking it up with a spoon, until cooked through.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated parmesan. Blend well.
07 - Spread a thin layer of meat sauce in bottom of a 9x13-inch baking dish.
08 - Arrange ramen noodles atop meat sauce, using about one pack per layer to fit the dish.
09 - Spread one-third of ricotta mixture over noodles, followed by one-third of remaining meat sauce. Repeat layers twice more, ending with meat sauce.
10 - Sprinkle remaining mozzarella and parmesan evenly over top.
11 - Cover baking dish with foil and bake for 20 minutes.
12 - Remove foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and golden.
13 - Remove lasagna from oven and let stand 10 minutes before slicing. Garnish with green onions if desired.
