# Components:
→ Noodles
01 - 4 packs instant ramen noodles, 3 ounces each, seasoning discarded
→ Meat Sauce
02 - 1 pound ground pork (may substitute with 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 heat preference)
09 - 1 can crushed tomatoes, 14 ounces
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 - 1 cup ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded (about 1 cup)
17 - 1.75 ounces parmesan cheese, grated (about 1/2 cup)
18 - 2 green onions, thinly sliced (optional garnish)
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package instructions. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until aromatic and translucent, about 3 minutes.
04 - Add ground pork and cook until thoroughly browned, breaking into small pieces.
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 until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan until smooth.
07 - Spread a thin layer of meat sauce in the base of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange one layer of ramen noodles over the sauce.
09 - Spread one third of the ricotta mixture over noodles, then top with one third of the meat sauce. Repeat layering process two more times, ending with the remaining meat sauce.
10 - Sprinkle the remaining mozzarella and parmesan evenly over the top.
11 - Cover with aluminum foil and bake for 20 minutes.
12 - Remove foil and bake uncovered for an additional 10 to 15 minutes, until the cheese is bubbling and lightly golden.
13 - Let lasagna stand for 10 minutes before slicing. Garnish with green onions if desired.
