1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1 tbsp. dried parsley flakes
2 tsp. dried Italian seasoning
1 tsp. beef-flavored bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) pkg. cream cheese, softened
1 c. cottage cheese
1/4 c. commercial sour cream
2 eggs, beaten
1/2 (16 oz.) pkg. lasagna noodles, cooked and drained
1 (4 oz.) pkg. sliced pepperoni
2 c. shredded Mozzarella cheese (8 oz.)
1/2 c. grated Parmesan cheese
Green pepper rings

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumbly meat; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes. Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased 12 x 8 x 2 inch baking dish. Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and Mozzarella cheese; repeat layers with remaining ingredients. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Top lasagna with green pepper rings. Let stand 10 minutes before serving. Yields 6 servings.