Boil lasagna strips in salted water, according to box instructions and keep aside. Make sure to spray them with some oil so they don't stick together.
Heat olive oil in a non-stick pan over medium heat.
Add onion, garlic, ginger and saute until fragrant.
Add beef and cook until meat is brown and fully cooked through. Drain fat.
Add tomato paste, diced tomatoes, oregano, basil, red chili flakes, paprika, rosemary, thyme, salt, pepper and mix everything together.
Continue cooking until mixture comes to a boil. Then, reduce heat and and simmer for a few minutes until some liquid is reduced and you are satisfied with the consistency.
Spray oil in an oven-safe baking dish (Dimensions: 9x13).
Line 3 boiled lasagna strips. Then, top it off with shredded cheese, spoonfuls of ricotta and some meat sauce. Top this off with 3 more layers of lasagna strips. Repeat the layers as before.
Top it all off with more shredded cheese.
Cover with aluminum foil and Bake at 350 degrees for 45 minutes. Uncover and bake for another 10-15 minutes until cheese is browned on top. You can also use "broil" feature for this.
Garnish with dried parsley and enjoy!