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 was inspired to create this ramen lasagna after craving both Japanese noodles and classic Italian comfort food. The first time my family tried it, everyone raved about the gooey layers and just the right amount of spice.
Ingredients
- Ramen noodles: 4 packs instant noodles (85 g each), discard seasoning
- Ground pork: 500 g (or substitute ground 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 oven:
- 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.
- Make meat sauce:
- Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3 minutes.
- Brown meat:
- Add ground pork. Cook until browned, breaking up the meat with a spoon.
- Season 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:
- In a bowl, mix ricotta cheese, egg, half the mozzarella, and half the parmesan until combined.
- Layer dish:
- In a large baking dish (about 22x30 cm), spread a thin layer of meat sauce on the bottom.
- First noodle layer:
- Add a layer of ramen noodles (use approximately one pack per layer, arranging to fit).
- Add cheese and meat:
- 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 remaining meat sauce.
- Top with cheese:
- Sprinkle remaining mozzarella and parmesan over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is bubbling and lightly golden.
- Rest and garnish:
- Let stand for 10 minutes before slicing. Garnish with green onions if desired.
Save to Pinterest My kids were amazed to see ramen noodles used in a lasagna! It instantly became a new tradition for movie nights at home.
Required Tools
Large skillet, mixing bowls, whisk or fork, 22x30 cm baking dish, aluminum foil, knife and cutting board
Allergen Information
Contains wheat, egg, dairy, and soy. May contain sesame or other allergens: always check ingredient labels.
Nutritional Information
Calories: 510, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 31 g per serving
Save to Pinterest This spicy ramen lasagna is ideal for sharing and will surprise everyone at the table. Enjoy leftovers reheated for an easy meal any night!
Recipe FAQs
- → What noodles work best for this dish?
Instant ramen noodles are ideal, cooked slightly under to absorb sauce and remain tender during baking.
- → Can I substitute a different meat?
Ground chicken, beef, or turkey all work well, bringing different flavors and textures to the layered bake.
- → How can I make it less spicy?
Reduce the gochujang and omit pepper flakes; adjust amounts to suit your heat preference.
- → Is there a vegetarian option?
Swap out the pork for sautéed mushrooms, spinach, or textured vegetable protein for a meat-free version.
- → What cheese is used in the layers?
Ricotta, mozzarella, and parmesan offer creaminess, stretch, and savory depth in every bite.
- → Can leftovers be reheated?
Yes, gently warm in the oven or microwave until hot and the cheese melts again. Cover with foil to prevent drying.