# What You'll Need:
→ Noodles
01 - 4 packages instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 1 pound ground pork (or substitute ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons freshly grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (14 ounces) crushed tomatoes
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 - 1 cup shredded mozzarella cheese
17 - 0.5 cup grated parmesan cheese
18 - 2 green onions, thinly sliced (optional, for garnish)
# Step-by-Step:
01 - Set oven to 350°F (180°C) and allow to preheat thoroughly.
02 - Boil ramen noodles for approximately 2 minutes less than package directions. Drain thoroughly and set aside to prevent overcooking.
03 - In a large skillet over medium heat, add vegetable oil. Sauté chopped onion, minced garlic, and grated ginger until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook until fully browned, breaking up with a spoon for even texture.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer on medium-low for 10 minutes, stirring occasionally, until the sauce is slightly thickened.
06 - In a mixing bowl, combine ricotta, egg, half of the mozzarella, and half of the parmesan until smooth and fully blended.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange one package of cooked ramen noodles evenly over the meat sauce.
09 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the remaining meat sauce. Repeat the noodles, ricotta, and meat sauce layering two more times, finishing with meat sauce.
10 - Sprinkle the remaining mozzarella and parmesan evenly over the top layer.
11 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese topping is bubbling and golden brown.
13 - Remove the baking dish from the oven and allow the lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions, if desired.
