In a large pot, heat olive oil and cook ground lamb until browned, about 5-7 minutes. Stir in onion, sweet pepper, scallions, and thyme; soften for another 5 minutes. Add minced garlic, and season with salt, black pepper, and jerk seasoning. Pour in marinara sauce and let simmer for 1.5 hours.

Boil a large pot of water, adding salt. Cook lasagna noodles according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking.

In a mixing bowl, combine ricotta cheese, egg, Parmesan, mozzarella, scallion, salt, black pepper, and cayenne pepper until creamy and lump-free.

Preheat oven to 375°F (190°C). Spread a layer of meat sauce in a 9x13 inch baking dish. Layer with noodles, half of ricotta mixture, meat sauce, and mozzarella. Repeat, finishing with noodles topped with meat sauce, mozzarella, and Parmesan.

Cover lasagna with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until golden and bubbly.

Let lasagna cool for 15 minutes before slicing to help layers set. Serve warm and enjoy!