Classic Italian Seasoning flavors this traditional meal. High notes of oregano, thyme, basil, sage and marjoram meld together to create this aromatic Italian casserole. 

Italian Seasoning

1/2 bag frozen meatballs, thawed overnight
1/2 medium onion, minced
1/2 red pepper, minced
1 26-oz jar tomato sauce
1 Tablespoon Italian Seasoning
1 egg, whipped
uncooked lasagna noodles
3 cups shredded cheddar

Slice the thawed meatballs in half and set aside. 

Finely mince the onion and red pepper and add to the tomato sauce. Add the Italian seasoning and stir to combine. 

Spoon one ladle-full of sauce into a greased 8x8 casserole dish. Break to fit several uncooked lasagna noodles and lay in the pan vertically. Brush the noodles with egg. 

Add a layer of about a 1/3 of the sliced meatballs. Cover with 1/3 of the tomato sauce and 1/3 of the shredded cheddar. Repeat layers two more times, alternating noodles horizontally and vertically. End with cheddar. 

Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and bake an additional 15 minutes to brown the top. Slice into squares and serve hot. 

Makes 9 squares, feeds four.