Spicy Gochujang Ramen Lasagna Recipe

Introduction

This Spicy Ramen Lasagna Fusion combines the comforting layers of traditional lasagna with the bold flavors of Korean and Italian cuisine. Instant ramen noodles replace pasta sheets while a spicy pork meat sauce adds a delightful kick. It’s a creative and satisfying meal perfect for adventurous home cooks.

Ingredients

• 4 packs instant ramen noodles (85 g each), seasoning discarded
• 500 g ground pork
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon crushed red pepper flakes
• 1 can (400 g) crushed tomatoes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• Salt and black pepper, to taste
• 250 g ricotta cheese
• 1 large egg
• 100 g mozzarella cheese, shredded
• 50 g parmesan cheese, grated
• 2 green onions, thinly sliced (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and allow it to reach temperature.
2. Step 2: Cook ramen noodles in boiling water for 2 minutes less than package directions; drain and set aside.
3. Step 3: In a large skillet over medium heat, warm vegetable oil. Add onion, garlic, and ginger; cook for about 3 minutes until fragrant and translucent.
4. Step 4: Add ground pork to the skillet and cook, breaking up the meat with a spoon, until thoroughly browned.
5. Step 5: Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
6. Step 6: In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan; mix until smooth and uniform.
7. Step 7: Spread a thin layer of meat sauce on the bottom of a 9×13-inch (22×30 cm) baking dish. Arrange one pack of noodles to form the first layer.
8. Step 8: Spread one third of the cheese mixture over the noodles, then top with one third of the remaining meat sauce. Repeat layering two more times, finishing with the remaining meat sauce.
9. Step 9: Sprinkle the reserved mozzarella and parmesan evenly on top.
10. Step 10: Cover the dish with aluminum foil and bake for 20 minutes.
11. Step 11: Remove the foil and continue baking for 10–15 minutes until the cheese is bubbling and lightly golden.
12. Step 12: Allow the lasagna to stand for 10 minutes before slicing. Garnish with green onions if desired.

Tips & Variations

• For extra spice, add a splash of sriracha or a pinch more crushed red pepper to the meat sauce.
• You can swap ground pork for ground beef, turkey, or chicken depending on your preference.
• Feel free to add vegetables like spinach or mushrooms to the meat sauce for added texture and nutrition.
• If you prefer a creamier texture, mix some shredded cheese into the sauce before layering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. To preserve texture, cover loosely with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of instant ramen?

Yes, fresh ramen or other thin noodles can be used, but adjust cooking times accordingly to avoid overcooking during baking.

Is this recipe very spicy?

The dish has a moderate level of heat from the gochujang and crushed red pepper flakes, but you can adjust spice amounts to suit your taste.

Spicy Gochujang Ramen Lasagna Recipe

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★★★★★

4.6 from 112 reviews

• Author: Noah
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

Spicy Ramen Lasagna Fusion is a creative twist on traditional lasagna, combining the comforting layers of cheese and meat sauce with the distinctive texture of ramen noodles. Infused with Korean-inspired spicy notes from gochujang and red pepper flakes, this dish delivers a flavorful and hearty meal that blends Italian and Asian influences.

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Ingredients

Scale 1x2x3x

Noodles

• 4 packs instant ramen noodles (85 g each), seasoning discarded

Meat Sauce

• 500 g ground pork
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon crushed red pepper flakes
• 1 can (400 g) crushed tomatoes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• Salt and black pepper, to taste

Cheese Mixture

• 250 g ricotta cheese
• 1 large egg
• 100 g mozzarella cheese, shredded (divided)
• 50 g parmesan cheese, grated (divided)

Garnish

• 2 green onions, thinly sliced (optional)

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Instructions

1. Preheat the Oven: Set the oven to 180°C (350°F) and allow it to reach the desired temperature to ensure even cooking.
2. Prepare Noodles: Cook the ramen noodles in boiling water for 2 minutes less than indicated on the package to keep them firm. Drain and set aside to cool slightly.
3. Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Cook for about 3 minutes until the mixture is fragrant and the onion becomes translucent.
4. Brown the Pork: Add the ground pork to the skillet with the aromatics. Break up the meat with a spoon and cook until it is fully browned and no longer pink.
5. Finish Meat Sauce: Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and black pepper to taste. Simmer the sauce for 10 minutes until it thickens slightly, allowing flavors to meld.
6. Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, large egg, half of the shredded mozzarella, and half of the grated parmesan. Mix well until smooth and uniformly incorporated.
7. Layer Ingredients: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch (22×30 cm) baking dish. Arrange one pack of cooked ramen noodles evenly on top to form the first layer.
8. Build Lasagna: Spread one third of the cheese mixture over the noodle layer, then spoon one third of the remaining meat sauce on top. Repeat these layers two more times, ending with the final portion of meat sauce on top.
9. Add Cheese Topping: Sprinkle the reserved shredded mozzarella and grated parmesan evenly over the top of the final sauce layer.
10. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
11. Brown the Top: Remove the foil and continue baking for 10 to 15 minutes more, until the cheese is bubbling and lightly golden brown on the surface.
12. Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with thinly sliced green onions if desired before serving.

Notes

• Cooking ramen noodles slightly underdone prevents them from becoming mushy after baking.
• The use of gochujang adds a spicy-sweet depth typical of Korean flavors, balancing the rich meat sauce.
• Allowing the lasagna to rest before slicing helps retain layers and improves texture.
• For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms.
• Use a sharp knife to slice the lasagna for cleaner portions.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion (Korean-Italian)

Keywords: ramen, lasagna, fusion recipe, spicy, Korean chili paste, gochujang, ground pork, baked pasta, cheese layers