Cabinkat's Cream Cheese & Pepperoni Lasagna

Ingredients

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1/2 cup onion, chopped

• 1 (8 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• 1/4 cup water
• 1 tablespoon dried parsley
• 1 teaspoon italian seasoning

• 1 (2 teaspoon) package beef bouillon granules
• 1/4 teaspoon garlic powder

• 1 (8 ounce) package cream cheese, softened (can use 1/3 less fat)
• 1 cup cottage cheese, small curd (can use low fat)
• 1/4 cup sour cream (can use less fat)
• 2 eggs, beaten
• 16 ounces lasagna noodles, uncooked
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 1/4 cup pepperoni slice
• 6 bell pepper rings, your color choice

Directions

1. 1

   In heavy skillet, add oil. Heat to med.-high, when hot add onions. Saute until golden, stirring occasionally. Add beef. When fully cooked, drain (if needed) and then add the next 7 ingredients. Do not add any cheeses.

2. 2

   In separate bowl, add cream cheese, cottage cheese, sour cream, 1 cup mozzarella, & eggs. Mix well, set aside.

3. 3

   Preheat oven to 350º degrees.

4. 4

   In 12 X 8 X 2 pan add a small amount of sauce to coat bottom lightly.

5. 5

   Cover with one layer of lasagna noodles, then add layer of cheese mixture, enough to lightly cover noodles, then meat mixture, then pepperoni.

6. 6

   Repeat until all ingredients are used up. Sprinkle remaining mozzarella on top. You may not need to use all noodles however. Do not add peppers.

7. 7

   Cover and bake 1 hour. Bring out, carefully remove cover and add bell peppers.

8. 8

   Cover back up and bake an additional 15 minutes.

9. 9

   When done, bring out of oven, keep covered, and let sit for 10-15 minutes. Very important to let sit, covered.

10. 10

    When time is up, cut and serve.

11. 11

    Best with French bread or Artisan bread.