In a saucepan, melt butter and lightly sauté your onions and garlic. Add in beef, heavy cream, corn, thyme, sage, rosemary, salt and pepper. Let the sauce simmer on low heat for 5 to 10 minutes to blend the flavours. Stir occasionally. Put aside.
Bring a pot of water to boil. Once boiling, parboil your peppers and put them aside as well.
Using the same water you used for your peppers, cook your lasagna noodles.
While your noodles cook, cut your peppers the long way to form three strips of pepper. Put aside again.
Grease a 9 x 12 baking dish.
To layer your lasagna, start with a bottom layer of noodles followed by a layer of peppers. Note that the peppers will not fully cover your noodles; cover the majority. I usually 4 or 5 pepper pieces per layer. Continue with about 1/4 of your corn mixture and a decent layer of cheese, not quite 1/4 cup. Repeat layering until you have used up all your ingredients.
Cover with foil and bake at 350 degrees Fahrenheit for 25 minutes. Sprinkle the top with more shredded cheese and put back in the oven for another 5 minutes or until the cheese has melted.