# What you need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), seasoning discarded
→ Meat Sauce
02 - 1 lb ground pork (or substitute ground chicken or beef)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh ginger, grated
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes
09 - 1 can crushed tomatoes (14 oz)
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 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup mozzarella cheese, shredded
17 - 1/2 cup parmesan cheese, grated
18 - 2 green onions, thinly sliced, for garnish (optional)
# How to Make It:
01 - Set oven to 350°F (180°C) and allow to preheat completely.
02 - Boil ramen noodles in a large pot of water for 2 minutes less than package directions. Drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until aromatic and onions are translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook until fully browned, breaking up the meat as it cooks.
05 - Incorporate gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
06 - In a mixing bowl, blend ricotta, egg, half the mozzarella, and half the parmesan cheese until just combined.
07 - Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Arrange one pack of noodles over the sauce to form the first layer.
08 - Top noodles with one-third of the ricotta mixture, then one-third of the remaining meat sauce. Repeat layering twice more, finishing with the last portion of meat sauce.
09 - Sprinkle the remaining mozzarella and parmesan cheese evenly over the entire surface.
10 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes, then remove foil and bake 10 to 15 minutes longer until cheese is golden and bubbling.
11 - Let lasagna stand for 10 minutes for easier slicing. Garnish with sliced green onions if desired.
