# What You Need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each; seasoning discarded)
→ Meat Sauce
02 - 1 lb 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 fresh ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (14 oz) 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 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup shredded mozzarella cheese, divided
17 - 1/2 cup grated parmesan cheese, divided
18 - 2 green onions, thinly sliced (optional, for garnish)
# How To Make It:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger; sauté for about 3 minutes until aromatic and translucent.
04 - Add ground pork to the skillet. Cook until browned, breaking up the meat with a spoon.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and black pepper. Simmer for 10 minutes until sauce thickens slightly.
06 - Combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan cheese in a mixing bowl. Blend until smooth.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Layer approximately one pack of ramen noodles over the meat sauce.
09 - Spread one-third of the ricotta mixture over noodles, then top with one-third of the meat sauce. Repeat for two more layers, ending with remaining meat sauce.
10 - Sprinkle remaining mozzarella and parmesan evenly across the top.
11 - Cover baking dish with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for 10 to 15 minutes, until cheese bubbles and is lightly golden.
13 - Allow lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions if desired.
