Save to Pinterest 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.
I first tried making spicy ramen lasagna when combining leftovers from two cuisines. The result was so delicious and different, my family immediately asked for it again.
Ingredients
- Noodles: 4 packs ramen noodles (instant, 85 g each) discard seasoning
- Ground Pork: 500 g ground pork or substitute ground chicken or beef
- Vegetable Oil: 2 tbsp vegetable oil
- Onion: 1 medium onion finely chopped
- Garlic: 3 cloves garlic minced
- Ginger: 2 tbsp ginger grated
- Gochujang: 2 tbsp Korean chili paste
- Red Pepper Flakes: 1 tsp crushed red pepper flakes adjust to taste
- Crushed Tomatoes: 1 can (400 g) crushed tomatoes
- Soy Sauce: 2 tbsp soy sauce
- Rice Vinegar: 1 tbsp rice vinegar
- Sugar: 1 tsp sugar
- Salt and Pepper: To taste
- Ricotta Cheese: 250 g ricotta cheese
- Egg: 1 large egg
- Mozzarella Cheese: 100 g mozzarella cheese shredded
- Parmesan Cheese: 50 g parmesan cheese grated
- Green Onions: 2 green onions thinly sliced for garnish, optional
Instructions
- Preheat:
- Preheat oven to 180°C (350°F)
- Cook Noodles:
- Cook ramen noodles in boiling water for 2 minutes less than package instructions. Drain and set aside
- Sauté Aromatics:
- Heat oil in skillet over medium. Add onion, garlic, ginger. Sauté until translucent, about 3 minutes
- Brown Meat:
- Add ground pork. Cook until browned, breaking up meat with spoon
- Make Meat Sauce:
- Stir in gochujang, pepper flakes, tomatoes, soy sauce, vinegar, sugar, salt, pepper. Simmer 10 minutes until thickened
- Mix Cheese:
- In bowl, mix ricotta, egg, half mozzarella, half parmesan until combined
- Layer:
- Spread thin meat sauce layer in bottom of baking dish (22x30 cm). Add layer of ramen noodles
- Assemble:
- Spread third of ricotta mixture over noodles, then third of meat sauce. Repeat layers twice more, finishing with meat sauce
- Top & Bake:
- Sprinkle remaining mozzarella and parmesan on top. Cover with foil and bake 20 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbling and golden
- Rest & Serve:
- Let stand 10 minutes before slicing. Garnish with green onions if desired
Save to Pinterest My kids love helping with the noodle layers, and we make this together for weekend dinners. It's always a crowd-pleaser with everyone asking for seconds.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife and cutting board
Allergen Information
Contains wheat in ramen, egg, dairy from cheese, soy sauce. May contain sesame always verify ingredient packaging
Nutritional Information (per serving)
Calories: 510, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 31 g
Save to Pinterest Try serving with a crisp drink or salad to balance the bold flavors. Leftovers reheat beautifully for a satisfying next-day meal.
Recipe FAQs
- → What type of noodles work best in this dish?
Instant ramen noodles are ideal, but fresh ramen can add extra chew. Avoid using the seasoning packets.
- → Can I make this without pork?
Absolutely! Substitute ground chicken, turkey, or beef for a personalized touch and lighter taste.
- → Is the dish very spicy?
The gochujang and red pepper flakes add heat, but spice levels can be adjusted to preference.
- → What cheeses are needed for best flavor?
Ricotta, mozzarella, and parmesan deliver creamy, melty texture and savory richness in every layer.
- → Can I add extra vegetables?
Definitely! Sautéed mushrooms or spinach between layers provide nutrients and a heartier bite.
- → How do I get a golden top?
Bake uncovered for the last 10–15 minutes to ensure the cheese bubbles and browns attractively.