# Components:
→ Noodles
01 - 4 packs instant ramen noodles, 3 ounces (85 grams) each; seasoning packets discarded
→ Meat Sauce
02 - 1 pound 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 fresh ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes (adjust to taste)
09 - 14 ounces crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and black pepper, to taste
→ Cheese Layer
14 - 8.8 ounces ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded
17 - 1.75 ounces parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# Preparation steps:
01 - Set oven to 350°F (180°C) and allow to fully preheat.
02 - Cook ramen noodles in boiling water for 2 minutes less than directed on package instructions; 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 for approximately 3 minutes until fragrant and translucent.
04 - Add ground pork to skillet. Cook, breaking up meat with a spatula, until browned and fully cooked.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer mixture for about 10 minutes until slightly reduced and thickened.
06 - In a medium bowl, thoroughly combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated parmesan.
07 - In a 9x13-inch (22x30 cm) baking dish, spread a thin layer of meat sauce across the bottom.
08 - Arrange approximately one pack of noodles as the first layer. Top with one third of the cheese mixture, then one third of the meat sauce.
09 - Repeat layering noodles, cheese mixture, and meat sauce twice more, ending with the remaining meat sauce on top.
10 - Sprinkle the remaining mozzarella and parmesan evenly across the surface.
11 - Cover baking dish with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for an additional 10 to 15 minutes, or until cheese is bubbling and lightly golden.
13 - Allow lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions if desired.
