# What You'll Need:
→ Noodles
01 - 4 packages instant ramen noodles, 3 ounces each; discard seasoning packets
→ Meat Sauce
02 - 1 pound ground pork (substitute 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
09 - 1 can crushed tomatoes, 14 ounces
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 - 9 ounces ricotta cheese
15 - 1 large egg
16 - 3.5 ounces mozzarella cheese, shredded (divided)
17 - 1.75 ounces parmesan cheese, grated (divided)
18 - 2 green onions, thinly sliced (for garnish, optional)
# How to make it:
01 - Set oven to 350°F (180°C) and allow to fully preheat.
02 - Bring a large pot of water to a boil. Cook ramen noodles for 2 minutes less than package directions. Drain promptly and set aside.
03 - Warm vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger; sauté until aromatic and translucent, about 3 minutes.
04 - Add ground pork to the skillet. Cook, breaking up the meat, until browned and cooked through.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Reduce heat and simmer for 10 minutes, until sauce thickens slightly.
06 - In a mixing bowl, blend ricotta cheese, egg, half the shredded mozzarella, and half the grated parmesan until smooth.
07 - Spread a thin layer of meat sauce over the bottom of a 9x13-inch baking dish. Add a layer of ramen noodles (approximately one package per layer, arranged to fit).
08 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat layering the noodles, ricotta mixture, and meat sauce twice more. Finish with remaining meat sauce on top.
09 - Scatter the remaining mozzarella and parmesan cheese over the top layer.
10 - Cover dish with aluminum 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 rest for 10 minutes before slicing. Finish with sliced green onions if desired.
