# List of ingredients:
→ Noodles
01 - 4 packs instant ramen noodles (each about 3 oz; seasoning packets discarded)
→ Meat Sauce
02 - 1 lb ground pork (substitute ground chicken or beef if preferred)
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, or to taste
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp 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 oz (about 1 cup) mozzarella cheese, shredded
17 - 1.8 oz (about 1/3 cup) parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# How to make it:
01 - Preheat oven to 350°F (180°C) and position rack in the center.
02 - Cook ramen noodles in a large pot of boiling water 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 fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet. Cook, stirring to break up lumps, until browned all over.
05 - Blend in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Let simmer for 10 minutes until sauce thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated parmesan. Mix until uniform.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish. Arrange a layer of cooked ramen noodles over the sauce.
08 - Spoon a third of the ricotta mixture over noodles, then top with a third of the meat sauce. Repeat layering two more times, ending with the remaining meat sauce.
09 - Sprinkle the remaining mozzarella and parmesan evenly over the top layer.
10 - Cover baking dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and starts to turn light golden.
12 - Allow the lasagna to stand for 10 minutes before slicing. Garnish with green onions if desired.
