This is a great lasagna recipe with a little added something - green pepper. I really liked the crunch that it added. I didn't cook the noodles beforehand and they turned out just fine. Makes 7 servings.

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
salt and pepper to taste
2 (6 ounce) cans tomato paste
2 1/4 cups water
1 pint part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
8 lasagne noodles, cooked and drained

Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.