Save A bold and inventive fusion dish that layers ramen noodles, spicy ground pork, tangy tomato sauce, and creamy cheese for a comforting, flavor-packed meal.
I first tried combining ramen and lasagna after craving comfort food with a spicy twist, and it was an instant hit at our dinner table.
Ingredients
- Noodles: 4 packs ramen noodles (instant, 85 g each) discard seasoning
- Meat Sauce: 500 g ground pork (or ground chicken or beef), 2 tbsp vegetable oil, 1 medium onion finely chopped, 3 cloves garlic minced, 2 tbsp ginger grated, 2 tbsp gochujang (Korean chili paste), 1 tsp crushed red pepper flakes (adjust to taste), 1 can (400 g) crushed tomatoes, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, salt and pepper to taste
- Cheese Layer: 250 g ricotta cheese, 1 large egg, 100 g mozzarella cheese shredded, 50 g parmesan cheese grated, 2 green onions thinly sliced (for garnish optional)
Instructions
- Preheat Oven:
- Preheat oven to 180°C (350°F)
- Cook Noodles:
- Cook ramen noodles in boiling water for 2 minutes less than package instructions. Drain and set aside
- Sauté Aromatics:
- Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and translucent, about 3 minutes
- Brown Meat:
- Add ground pork. Cook until browned, breaking up the meat with a spoon
- Make Meat Sauce:
- Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until slightly thickened
- Prepare Cheese Mixture:
- In a bowl, mix ricotta cheese, egg, half the mozzarella, and half the parmesan until combined
- Assemble Lasagna:
- In a large baking dish (about 22x30 cm), spread a thin layer of meat sauce on the bottom
- Layer Noodles and Filling:
- Add a layer of ramen noodles, spread a third of the ricotta mixture over the noodles, then top with a third of the meat sauce. Repeat layers twice more, ending with remaining meat sauce
- Add Cheese:
- Sprinkle remaining mozzarella and parmesan over the top
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes, until cheese is bubbling and lightly golden
- Rest and Serve:
- Let stand for 10 minutes before slicing. Garnish with green onions if desired
Save Making this ramen lasagna is a weekend tradition in my family, especially when everyone is craving something warming and a little bit spicy.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm (9x13-inch) baking dish, aluminum foil, knife and cutting board make preparation smooth and easy.
Allergen Information
Contains wheat (ramen noodles), egg, dairy (cheese), and soy. May contain sesame or other allergens check ingredient labels before use.
Nutritional Information (per serving)
Calories: 510, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 31 g
Save Enjoy the bold fusion of ramen and lasagna for a dish that is guaranteed to become a crowd-pleasing favorite!
Kitchen Tips & Answers
- → Can I substitute the meat in this dish?
Yes, ground chicken or turkey work well as alternatives to pork. Try mushrooms or spinach for a vegetarian option.
- → What makes the dish spicy?
Gochujang and crushed red pepper flakes deliver heat. Adjust the quantity to suit personal preference.
- → Do I need to use ricotta cheese?
Ricotta offers a creamy texture, but you can substitute cottage cheese or mascarpone if preferred.
- → How do I keep noodles from getting soggy?
Cook ramen slightly less than package directions—they finish cooking during baking, keeping the texture firm.
- → Can leftovers be reheated?
Yes, it reheats well. Cover with foil and warm in the oven or microwave individual portions until heated through.
- → What drinks pair well with this dish?
A crisp lager or lightly chilled red wine complement the bold, spicy flavors beautifully.