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.

Ingredients

Scale

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)

Instructions

Preheat the Oven: Set the oven to 180°C (350°F) and allow it to reach the desired temperature to ensure even cooking.
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.
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.
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.
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.
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.
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.
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.
Add Cheese Topping: Sprinkle the reserved shredded mozzarella and grated parmesan evenly over the top of the final sauce layer.
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.
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.
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