# Components:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each; seasoning discarded)
→ Meat Sauce
02 - 500 g ground pork
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 400 g canned 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 - 250 g ricotta cheese
15 - 1 large egg
16 - 100 g mozzarella cheese, shredded
17 - 50 g parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# Directions:
01 - Preheat oven to 180°C (350°F).
02 - Cook ramen noodles in 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; cook until fragrant and translucent, about 3 minutes.
04 - Add ground pork and cook, breaking up with a spoon, until browned.
05 - Incorporate gochujang, 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 bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan; mix thoroughly.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
08 - Arrange approximately one pack of ramen noodles over sauce.
09 - Spread one third of the ricotta mixture over noodles, top with one third of the meat sauce. Repeat layering twice more, finishing with remaining meat sauce.
10 - Sprinkle remaining mozzarella and parmesan over the top.
11 - Cover baking dish with aluminum foil and bake for 20 minutes.
12 - Remove foil and bake for an additional 10–15 minutes, until cheese is bubbling and lightly golden.
13 - Allow lasagna to rest for 10 minutes before slicing. Garnish with green onions if desired.
