# What you'll need:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each; discard seasoning packets)
→ Meat Sauce
02 - 1 pound ground pork (substitute with ground chicken or beef if desired)
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 or to taste
09 - 1 can crushed tomatoes (14 ounces)
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 - 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)
# Method:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package instructions; drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook, breaking up the meat with a spoon, until 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 slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan. Mix until well incorporated.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange approximately one pack of noodles per layer over the sauce. Spread one third of ricotta mixture on top, then one third of meat sauce. Repeat two more times, finishing with meat sauce as the top layer.
09 - Sprinkle remaining mozzarella and parmesan cheeses evenly over the surface.
10 - Cover dish with aluminum foil and bake for 20 minutes.
11 - Remove foil and continue baking for 10–15 minutes, until cheese is bubbling and lightly golden.
12 - Allow lasagna to rest for 10 minutes before slicing. If desired, garnish with sliced green onions.
