1. Heat the olive oil in a large skillet over medium-high heat. Add the ground pork (or chicken) and cook, breaking it apart with a spoon, until it’s no longer pink. Drain any excess grease from the pan.

2. Add the chopped onion, minced garlic, grated ginger, shredded carrots, and water chestnuts (if using) to the skillet with the cooked meat. Saute for about 5-7 minutes, until the vegetables are softened and fragrant.

3. Stir in the soy sauce, rice vinegar, sesame oil, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove the skillet from the heat and set aside.

4. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. This will be the creamy binder for your lasagna layers.

5. Preheat your oven to 375 F (190 C). Spread about 1/3 of the creamy soup mixture evenly on the bottom of a 9×13-inch baking dish. Arrange a single layer of frozen dumpling wrappers over the sauce, overlapping them slightly if necessary to cover the bottom.

6. Spoon half of the savory meat and vegetable filling over the dumpling wrappers. Sprinkle with 1 cup of shredded mozzarella cheese. Repeat this layering process: another 1/3 of the soup mixture, another layer of dumpling wrappers, the remaining meat filling, and then the remaining 1 cup of mozzarella cheese.

7. Top with the remaining 1/3 of the soup mixture. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and lightly golden, and the dumpling wrappers are tender.

8. Let the lasagna rest for 5-10 minutes before slicing and serving. Garnish with chopped green onions for a fresh finish.