1. 1. Prepare the savory filling: Heat the olive oil in a large skillet over medium heat. Add the ground pork (or chicken) and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat. Stir in the diced onion, minced garlic, and grated ginger. Cook for 3-5 minutes, until the onion softens. Add the shredded cabbage and carrots, cooking for another 3-4 minutes until slightly tender. Remove from heat and stir in the soy sauce, sesame oil, and 1/2 teaspoon black pepper. The mixture should be fragrant and well combined.

2. 2. Cook the lasagna noodles: While the filling is cooking, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Drain them well and lay them flat on parchment paper or a clean surface to prevent sticking.

3. 3. Mix the creamy cheese layer: In a medium bowl, combine the ricotta cheese, large egg, chopped chives (or green onions), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well incorporated and smooth. This will be your creamy, tangy layer.

4. 4. Assemble the first layer: Preheat your oven to 375 F (190 C). Spread about 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange three cooked lasagna noodles over the sauce, slightly overlapping if necessary.

5. 5. Build the middle layers: Spread half of the ricotta cheese mixture evenly over the lasagna noodles. Top with half of the savory meat and vegetable filling. Sprinkle with 1 cup of shredded mozzarella cheese. Repeat this layering process: three more lasagna noodles, the remaining ricotta mixture, the remaining meat filling, and another 1 cup of shredded mozzarella cheese.

6. 6. Finish the top layer: Place the final three lasagna noodles over the mozzarella. Pour the remaining marinara sauce evenly over the noodles, spreading it to the edges. Sprinkle generously with the grated Parmesan cheese.

7. 7. Bake to golden perfection: Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and lightly golden brown. Let the lasagna rest for 5-10 minutes before slicing and serving to allow the layers to set.