Save 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 family was both curious and skeptical. But once it emerged bubbling and golden from the oven, it became an instant favorite that everyone requested for future dinners.
Ingredients
- Noodles: 4 packs ramen noodles (instant, 85 g each, discard seasoning)
- Meat Sauce: 500 g ground pork (or ground chicken or beef), 2 tbsp vegetable oil, 1 medium onion (finely chopped), 3 cloves garlic (minced), 2 tbsp ginger (grated), 2 tbsp gochujang (Korean chili paste), 1 tsp crushed red pepper flakes (adjust to taste), 1 can (400 g) crushed tomatoes, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, salt and pepper (to taste)
- Cheese Layer: 250 g ricotta cheese, 1 large egg, 100 g mozzarella cheese (shredded), 50 g parmesan cheese (grated), 2 green onions (thinly sliced for garnish, optional)
Instructions
- Prepare Oven:
- Preheat oven to 180°C (350°F).
- Cook Noodles:
- Cook ramen noodles in boiling water for 2 minutes less than package instructions (they will finish cooking in the oven). Drain and set aside.
- Make Meat Sauce:
- Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; saute until fragrant and translucent, about 3 minutes. Add ground pork. Cook until browned, breaking up the meat with a spoon. 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 Layer:
- In a bowl, mix ricotta cheese, egg, half the mozzarella, and half the parmesan until combined.
- Layer Lasagna:
- In a large baking dish (about 22x30 cm), spread a thin layer of meat sauce on the bottom. Add a layer of ramen noodles (use approximately one pack per layer, arranging to fit). Spread a third of the ricotta mixture over the noodles, then top with a third of the meat sauce. Repeat layers twice more, finishing with the remaining meat sauce.
- Add Final Cheese:
- Sprinkle remaining mozzarella and parmesan over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes, until cheese is bubbling and lightly golden.
- Rest and Serve:
- Let stand for 10 minutes before slicing. Garnish with green onions if desired.
Save Gathering around the table to cut into this unexpected lasagna always sparks laughter and joy with my family, especially as everyone guesses which layers are ramen or cheese with each bite.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm (9x13-inch) baking dish, aluminum foil, knife and cutting board
Nutritional Information
Per serving: 510 calories, 24 g fat, 44 g carbohydrates, 31 g protein
Serving Suggestions
This spicy ramen lasagna pairs perfectly with a crisp lager or a lightly chilled red wine for added balance
Save Enjoy this fusion bake hot out of the oven. Leftovers taste amazing reheated for lunch the next day.
Recipe Guide
- → Can I use another type of meat?
Yes, ground chicken, beef, or turkey can be substituted for pork to suit your taste preferences.
- → Do I need the ramen seasoning packets?
No, discard them. The dish relies on its own homemade spicy and tangy sauce for bold flavor.
- → Can I make this vegetarian?
Omit the meat and add sautéed mushrooms or spinach between layers for a satisfying vegetarian version.
- → How spicy is this dish?
It's moderately spicy from gochujang and red pepper flakes, but you can adjust the heat to your liking.
- → What sides pair well?
Serve with a crisp salad, steamed vegetables, or pair with lager or chilled red wine for balance.
- → Is this suitable for meal prep?
Yes, assemble ahead and refrigerate unbaked, then bake when ready. Leftovers reheat well.