Layered ramen noodles, spicy pork, tangy tomato sauce, and creamy cheese unite in a savory fusion main course.
# Components:
→ Noodles
01 - 4 packs instant ramen noodles (each 3 oz), seasoning discarded
→ Meat Sauce
02 - 1 lb ground pork (substitute ground chicken or beef as desired)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tbsp grated ginger
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes, or to taste
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp sugar
13 - Salt and 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 for garnish (optional)
# Directions:
01 - Preheat oven to 350°F.
02 - Boil ramen noodles for 2 minutes less than package directions; drain and set aside.
03 - Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook for 3 minutes until aromatic and translucent.
04 - Add ground pork; cook until browned, breaking apart with a spoon.
05 - Blend gochujang, crushed red pepper flakes, tomatoes, soy sauce, vinegar, and sugar into skillet. Season with salt and pepper. Simmer for 10 minutes until sauce thickens slightly.
06 - In a bowl, combine ricotta, egg, half the mozzarella, and half the parmesan. Mix until smooth.
07 - Coat base of a 9x13-inch baking dish with a thin layer of meat sauce. Top with a layer of ramen noodles (about one pack per layer).
08 - Spread one third of ricotta mixture over noodles, followed by one third of meat sauce. Repeat layering twice, finishing with remaining meat sauce.
09 - Sprinkle remaining mozzarella and parmesan evenly over dish.
10 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes, until cheese is bubbling and golden.
11 - Allow lasagna to stand for 10 minutes before slicing. Garnish with green onions if desired.
