1teaspoonItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
1jarpasta sauce - of your preferred pasta sauce. I use Bertoli tomato and basil
½mediumgreen pepper (green capsicum) - or red pepper, diced
Instructions
Cook lasagna pasta according to package instructions. Do not cook all the way.
Preheat the oven to 350°F.
combine softened cream cheese with egg and combine.
Add 1 1/2 packages of the shredded cheese to the cream cheese mixture, add Italian seasoning and combine well, set aside.
Saute peppers and onions over medium heat. Then add ground beef or turkey to the skillet, pour McCormick seasoning over meat, stir and cook until no longer pink.
Add sauce to meat, season to your tastes—Cook over low heat for 5 to 10 minutes.
Pour 1 cup of the sauce in the bottom of a 13×9 casserole dish.
Layer 3 of the lasagna noodles in the dish cover with some of the cheese mixture, then add more sauce over the cheese.
Repeat layers 2 more times.
On the top of the lasagna, add the remaining half pack of cheese.
Cover with foil, and bake for 1 hour and 20 minutes.
The last few minutes of cooking, remove the foil so the cheese can brown some.