Ramen noodles, pork, and cheese combined in a bold fusion, baked until bubbling and golden for rich comfort.
# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each; seasoning discarded)
→ Meat Sauce
02 - 1 lb ground pork (substitute with ground chicken or beef if desired)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp freshly grated ginger
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes (adjust to taste)
09 - 14 oz can crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp sugar
13 - Salt and pepper, to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded, divided
17 - 1.75 oz parmesan cheese, grated, divided
18 - 2 green onions, thinly sliced (for garnish, optional)
# Directions:
01 - Preheat oven to 350°F. Position baking rack in the center.
02 - Boil ramen noodles for 2 minutes less than package instructions. Drain thoroughly and set aside; noodles should be slightly undercooked.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork and cook until evenly browned, breaking up the meat with a spoon.
05 - Incorporate gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer mixture for 10 minutes until thickened.
06 - In a mixing bowl, combine ricotta, egg, half of the mozzarella, and half of the parmesan until just blended.
07 - Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Arrange a layer of ramen noodles, using approximately one pack per layer to fit. Spread one-third of ricotta mixture over noodles, then top with one-third of meat sauce. Repeat twice more, ending with the remaining meat sauce.
08 - Sprinkle remaining mozzarella and parmesan cheese evenly over the layered dish.
09 - Cover baking dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes until the cheese is bubbly and lightly golden.
10 - Allow lasagna to rest for 10 minutes before slicing. Garnish with green onions as desired and serve warm.
