i think i may have mentioned this recipe before but it's a favorite of mine so i probably mention it a lot.
no noodles lasagna.
1 large can stewed tomatoes
1 small can tomato paste
1 lb lean ground beef
1 small onion, diced
several garlic cloves, chopped (i love garlic so i use half a head)
granulated sugar to taste (usually about 3-4 tbsp, sometimes more)
tsp or two of olive oil
salt to taste (i usually do kind of a lot of salt - about a tbsp, maybe more)
1-2 tbsp dried italian seasoning but if you have fresh basil and oregano, probably better
1 bell pepper
about a cup or two of chopped fresh baby spinach leaves
1 crate cremini mushrooms or white if you can't find cremini, sliced
either - red or orange or yellow bell pepper, sliced into flat strips
or - sliced zucchini
or - sliced eggplant
(i hear you should roast your sliced eggplant or zucchini if you choose either of those because then it draws out the moisture - when i did it with fresh eggplant slices it ended up way too watery)
4 oz reduced fat cream cheese
2-4 oz shredded italian cheese blend or mozzarella
crumble and brown ground beef with the diced onion and olive oil. add tomatoes, paste, seasonings and sugar, garlic, and vegetables. bring to a boil and let boil for a few minutes (keep stirring so it won't burn on the bottom), lower the heat and simmer for about 1/2 hour to 45 minutes until thickened, stirring occasionally.
layer in a 9x13 baking dish starting with the sauce mixture, then layer with whichever layering veg you choose, then layer another of sauce, then sprinkles some strategically placed dollops of the cream cheese, then a little bit of the shredded cheese then repeat the rest of the layers until done. i reserve most of the shredded cheese for the top.
bake in a 375-400 degree oven until cheese is browning a bit and you can tell that the sauce inside is not watery (usually about 45 minutes-1 hour). if your oven gets really hot you might want to tent the top with foil until the last 20 minutes or so, so that your cheese doesn't burn.