Fusion layers ramen, spicy pork, tomato sauce, and creamy cheeses for a bold, comforting main.
# Components:
→ Noodles
01 - 4 packs ramen noodles, instant, 3 oz each; discard seasoning packets
→ Meat Sauce
02 - 1 lb ground pork
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh ginger, grated
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes
09 - 14 oz can crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp granulated sugar
13 - Salt and pepper to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded
17 - 1.75 oz parmesan cheese, grated
18 - 2 green onions, thinly sliced (garnish, optional)
# Directions:
01 - Preheat oven to 350°F.
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions. Drain and set aside.
03 - Heat the 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 to the skillet. Cook, breaking up the meat until browned throughout.
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 cheese until evenly blended.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of ramen noodles over the sauce, using approximately 1 pack per layer and fitting noodles to cover.
08 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat layering two more times, finishing with the remaining meat sauce.
09 - Sprinkle the remaining mozzarella and parmesan cheese evenly over the top layer.
10 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is bubbling and lightly golden.
11 - Allow lasagna to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
