# What you'll need:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each), seasoning packets discarded
→ Meat Sauce
02 - 500 g ground pork (alternatively ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (400 g) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and 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)
# Method:
01 - Preheat the oven to 350°F (180°C).
02 - Bring a large pot of water to a rolling boil. Add ramen noodles and cook for 2 minutes less than package instructions. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent, approximately 3 minutes.
04 - Add ground pork to the skillet and cook, breaking it up with a spoon, until browned.
05 - Incorporate 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 the sauce is slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the shredded mozzarella, and half the grated parmesan until smooth and evenly mixed.
07 - In a 9x13-inch (22x30 cm) baking dish, spread a thin layer of meat sauce on the bottom.
08 - Arrange approximately one pack of ramen noodles over the sauce, cutting to fit as needed.
09 - Spread one third of the ricotta mixture over noodles. Top with one third of the meat sauce. Repeat layering process twice, finishing with the remaining meat sauce on top.
10 - Sprinkle remaining mozzarella and parmesan evenly over the top layer.
11 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for 10 to 15 minutes, until cheese is bubbling and lightly golden.
13 - Allow the lasagna to stand for 10 minutes before slicing. Garnish with green onions if desired.
