# Components:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each, seasoning packets 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 freshly ground 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)
# Preparation Steps:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent, approximately 3 minutes.
04 - Add ground pork to skillet and cook until browned, breaking up with a spoon.
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 cheese. Mix until fully blended.
07 - Spread a thin layer of meat sauce at the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange a layer of ramen noodles over the sauce, using about one pack and fitting as needed.
09 - Spread one third of the ricotta mixture over noodles, then top with one third of the meat sauce. Repeat two more times, finishing with remaining meat sauce.
10 - Sprinkle remaining mozzarella and parmesan cheese evenly over top.
11 - Cover 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.
