Ramen noodles meet spicy pork, tomato sauce, and cheese for a rich, bold, and satisfying fusion dinner.
# 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 fresh ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (400 g) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated 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 - Set oven to 180°C (350°F) and allow to reach temperature.
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions; drain and set aside.
03 - In a large skillet over medium heat, warm vegetable oil. Add onion, garlic, and ginger; cook for approximately 3 minutes until fragrant and translucent.
04 - Add ground pork to skillet and cook, breaking up meat with a spoon, until thoroughly browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until sauce thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan; mix until smooth and uniform.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish. Arrange one pack of noodles to form the first layer.
08 - Spread one third of the cheese mixture over noodles, then top with one third of remaining meat sauce. Repeat layering twice, finishing with remaining meat sauce.
09 - Sprinkle reserved mozzarella and parmesan evenly on top.
10 - Cover dish with aluminum foil and bake for 20 minutes.
11 - Remove foil and continue baking 10–15 minutes, until cheese is bubbling and lightly golden.
12 - Allow lasagna to stand for 10 minutes before slicing; garnish with green onions if desired.
