In a medium skillet over medium heat, cook the meat until brown. Once cooked, drain and leave to the side.
Mix your ricotta, egg, basil, thyme, garlic and oregano and half of the mozzarella cheese.
In a 9x13 baking dish with a little of the spaghetti sauce. Place three of the lasagne sheets over the sauce. Spread a layer of the cheese mixture and then a layer of the meat mixture over it and repeat until mixtures are all gone. Top the lasagne with the left over mozzarella and parmesan cheese.
Cover with foil and bake in a preheated oven for 30 minutes, remove foil and bake for a further 15 minutes until the cheese browns and the lasagne appears bubbly.