Step 1: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork, breaking it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain any excess fat.
Step 2: To the browned meat, add the minced garlic, grated ginger, and chopped scallions (white and light green parts). Sauté for 2-3 minutes until fragrant. Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Cook for another 1-2 minutes, allowing the flavors to meld. Remove from heat and set aside.
Step 3: In a medium bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, fresh parsley, salt, and black pepper. Mix until well combined.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of marinara sauce evenly on the bottom of the dish.
Step 5: Place a single layer of wonton wrappers over the sauce, overlapping slightly if necessary to cover the bottom of the dish.
Step 6: Spread half of the ricotta cheese mixture evenly over the wonton wrappers. Then, spoon half of the meat filling over the ricotta. Drizzle another 1/2 cup of marinara sauce over the meat, followed by 1 cup of shredded mozzarella cheese.
Step 7: Repeat the layers: wonton wrappers, remaining ricotta mixture, remaining meat filling, another 1/2 cup marinara, and 1 cup mozzarella.
Step 8: For the final layer, place wonton wrappers, spread the remaining marinara sauce, and top with the remaining 1 cup of mozzarella cheese. Cover the baking dish loosely with aluminum foil.
Step 9: Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown, and the wonton wrappers are tender. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh scallions or parsley if desired.