# Ingredients:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), 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 garlic cloves, 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 black pepper to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded (divided use)
17 - 1.7 oz parmesan cheese, grated (divided use)
18 - 2 green onions, thinly sliced (for garnish, optional)
# Directions:
01 - Set oven to preheat at 350°F (180°C).
02 - Boil ramen noodles in a large pot of water, cooking for 2 minutes less than package instructions. Drain and set aside.
03 - In a large skillet, heat vegetable oil over medium. Saute chopped onion, minced garlic, and grated ginger until softened, about 3 minutes.
04 - Add ground pork to skillet and cook until thoroughly browned, breaking up the meat into small pieces.
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, stirring occasionally, until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan until smooth.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
08 - Arrange one pack of ramen noodles over the sauce, trimming and fitting as needed.
09 - Spread one third of the ricotta mixture over noodles, then top with a third of the meat sauce. Repeat process two more times, finishing with the remaining meat sauce.
10 - Sprinkle remaining shredded mozzarella and grated parmesan evenly over the top.
11 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking 10 to 15 minutes, until cheese is bubbling and lightly golden.
12 - Allow lasagna to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
