# What you'll need:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each, seasoning discarded)
→ Meat Sauce
02 - 500 g ground pork (alternatively ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons grated ginger
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 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)
# Method:
01 - Set oven temperature to 180°C (350°F) to prepare for baking.
02 - Boil ramen noodles in a large pot of water for 2 minutes less than package instructions. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until softened and fragrant, approximately 3 minutes.
04 - Add ground pork to the skillet. Cook, breaking up with a spoon, until meat is 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 slightly thickens.
06 - Combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan in a mixing bowl. Stir until evenly incorporated.
07 - Spread a thin layer of meat sauce on the base of a 9x13-inch baking dish.
08 - Arrange approximately one pack of ramen noodles over the sauce. Spread one third of the ricotta mixture on the noodles, followed by one third of the meat sauce.
09 - Continue layering noodles, ricotta mixture, and meat sauce two more times, finishing with the remaining meat sauce as the top layer.
10 - Sprinkle remaining mozzarella and parmesan across the top layer.
11 - Cover dish with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for 10 to 15 minutes until cheese is bubbling and lightly golden.
13 - Allow lasagna to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
