# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each, seasoning packets discarded)
→ Meat Sauce
02 - 500 g ground pork (substitute with ground chicken or beef if preferred)
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 - 400 g canned crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and freshly ground 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)
# Directions:
01 - Preheat oven to 180°C (350°F).
02 - Boil ramen noodles for 2 minutes less than the package instructions to keep firm. Drain 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 fragrant and translucent.
04 - Add ground pork to the skillet and cook, breaking up meat with a spoon, until thoroughly browned.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until the mixture thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated parmesan. Mix until uniform.
07 - In a 9x13-inch baking dish, spread a thin layer of meat sauce over the base.
08 - Lay approximately one pack of noodles evenly on the sauce, arranging to fit. Spread one third of the cheese mixture over noodles, then top with one third of the meat sauce. Repeat these layers twice more, finishing with all remaining meat sauce.
09 - Sprinkle remaining mozzarella and parmesan cheeses evenly over the top.
10 - Cover dish with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake for an additional 10–15 minutes, until cheese is bubbling and lightly golden.
12 - Allow lasagna to rest for 10 minutes before slicing. Garnish with sliced green onions if desired.
