In a large pot, heat oil and saute the onions until light golden.
Add minced ginger & garlic, and the minced beef. Also add the red chili flakes, salt, red chili powder, dried oregano, and dried basil. Cook on medium high heat until the minced beef is nicely browned - about 15-20 mins (I like to brown minced beef really well), basically until you can see the oil separating from the minced beef.
After the meat has browned, add the pasta sauce, the water, chicken stock cube and lasagna sheets and bring to a boil.
Reduce heat to a simmer and cover. Stir occasionally, ever 15 minutes or so, until the pasta is tender and cooked through.
Add more water if you think the consistency is getting too thick.
Add cheese and stir until melted. Garnish with chopped parsley and serve immediately.