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 this spicy ramen lasagna, my family was skeptical of swapping traditional pasta for noodles, but it soon became a weeknight favorite thanks to its addictive layers of heat and creaminess.
Ingredients
- Ramen noodles: 4 packs instant noodles (85 g each, seasoning discarded)
- Ground pork: 500 g (or substitute 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
- Red pepper flakes: 1 tsp crushed (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 (optional, for garnish)
Instructions
- Prepare oven:
- Preheat oven to 180°C (350°F).
- Cook noodles:
- Boil ramen noodles for 2 minutes less than package instructions. Drain and set aside.
- Make meat sauce:
- Heat vegetable oil in a large skillet over medium. Add onion, garlic, and ginger; cook until fragrant and translucent, about 3 minutes. Add ground pork and cook until browned, breaking up with a spoon. Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer 10 minutes until thickened.
- Mix cheese layer:
- In a bowl, combine ricotta, egg, half the mozzarella, and half the parmesan.
- Layer dish:
- In 22x30 cm baking dish, spread thin layer of meat sauce. Add layer of noodles (about one pack per layer). Spread a third of ricotta mixture, then top with a third of meat sauce. Repeat twice more, ending with meat sauce.
- Add cheese:
- Sprinkle remaining mozzarella and parmesan over dish.
- Bake:
- Cover with foil. Bake 20 minutes. Remove foil, bake 10–15 minutes more until cheese is bubbling and light golden.
- Rest and serve:
- Let stand 10 minutes before slicing. Garnish with green onions if desired.
Pin We always laugh remembering how Mom helped layer noodles and cheese, and now it's a dish everyone requests at gatherings.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife, cutting board
Allergen Information
Recipe contains wheat, egg, dairy, and soy. May include sesame from gochujang; check all ingredient packaging.
Nutritional Information
Per serving: Calories 510, Total Fat 24 g, Carbohydrates 44 g, Protein 31 g
Pin This bold ramen lasagna is the perfect fusion comfort food and is sure to impress anyone who loves spicy, cheesy dishes.
Recipe FAQ
- → Can I substitute ground pork with other meat?
Yes, ground chicken, beef, or turkey all work well as alternatives, delivering different flavor profiles.
- → Do I need to use instant ramen noodles?
Instant ramen is recommended for the texture and ease, but fresh ramen or other fast-cooking noodles can be substituted.
- → How spicy is this fusion dish?
The gochujang and red pepper flakes offer a noticeable kick, but adjust amounts to fit your preferred spice level.
- → Can I add more vegetables?
Absolutely—mix in spinach, mushrooms, or other favorites between layers for added nutrition and flavor.
- → What type of cheese is best for this dish?
Ricotta, mozzarella, and parmesan blend for creamy layers and a golden topping, but you can mix with other melting cheeses.
- → Is this suitable for vegetarians?
The dish contains pork and cheese, but for a vegetarian version, omit the meat and increase vegetables or add tofu.
- → Can leftovers be reheated?
Leftovers reheat well in the oven or microwave. The flavors often deepen after resting overnight.