Pin A bold and inventive fusion dish that layers ramen noodles, spicy ground pork, tangy tomato sauce, and creamy cheese for a comforting, flavor-packed meal.
The first time I made Spicy Ramen Lasagna, my friends were skeptical but quickly converted after the first bite. The combination of chewy noodles with rich pork sauce and bubbling cheese was a game-changer for our dinner parties.
Ingredients
- Ramen noodles: 4 packs instant ramen (85 g each, discard seasoning)
- Ground pork: 500 g (or chicken or beef)
- Vegetable oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 2 tbsp, grated
- Gochujang: 2 tbsp Korean chili paste
- Crushed red pepper flakes: 1 tsp (adjust to taste)
- Crushed tomatoes: 1 can (400 g)
- Soy sauce: 2 tbsp
- Rice vinegar: 1 tbsp
- Sugar: 1 tsp
- Salt and pepper: to taste
- Ricotta cheese: 250 g
- Egg: 1 large
- Mozzarella cheese: 100 g, shredded
- Parmesan cheese: 50 g, grated
- Green onions: 2, thinly sliced for garnish (optional)
Instructions
- Prep and cook noodles:
- Preheat oven to 180°C (350°F). Cook ramen noodles in boiling water for 2 minutes less than package instructions. Drain and set aside.
- Sauté aromatics and brown meat:
- Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and translucent, about 3 minutes. Add ground pork and cook until browned, breaking up the meat with a spoon.
- Make the meat sauce:
- 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.
- Mix cheese filling:
- In a bowl, mix ricotta cheese, egg, half the mozzarella, and half the parmesan until combined.
- Layer the lasagna:
- Spread a thin layer of meat sauce in the bottom of a large baking dish (about 22x30 cm). Add a layer of ramen noodles. Spread a third of the ricotta mixture over noodles, then a third of the meat sauce. Repeat layering twice, finishing with remaining meat sauce.
- Final cheese and bake:
- Sprinkle remaining mozzarella and parmesan on top. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbling and lightly golden.
- Rest and garnish:
- Let stand for 10 minutes before slicing. Garnish with green onions if desired.
Pin My family loved when I served this lasagna on a cozy Sunday evening. It became an instant hit, especially with my kids who adore ramen and anything cheesy.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife, and cutting board.
Allergen Information
Contains wheat (ramen noodles), egg, dairy (cheese), and soy. Check labels for possible sesame or other allergens.
Nutritional Information
Per serving: 510 calories, 24 g total fat, 44 g carbohydrates, and 31 g protein.
Pin For extra heat, drizzle chili oil before serving. Enjoy with a crisp lager or lightly chilled red wine for a perfect meal.
Recipe Q&A
- → Can I substitute the ground pork?
Yes, ground chicken, beef, or turkey work well, offering different textures and flavors for the meat sauce.
- → Is it possible to make this lighter?
For a lighter version, use ground poultry and add vegetables like spinach or mushrooms between the layers.
- → How do I prevent the noodles from becoming soggy?
Undercook the ramen by two minutes and drain well before layering to keep the noodles firm during baking.
- → What cheese blends best in this dish?
Ricotta, mozzarella, and parmesan provide creaminess and flavor; substitute with preferred cheeses as desired.
- → How spicy is the final meal?
The gochujang and red pepper flakes offer moderate heat; adjust the quantities to suit your spice level preference.
- → What can I serve alongside?
This fusion main pairs well with a crisp lager, lightly chilled red wine, or fresh salad for balance.