12 uncooked lasagna noodles
1 1/2 pounds of ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, chopped
2 tbsp chili powder
1 garlic clove, minced
1 can (10 oz) condensed cream of mushroom soup
1 can (8 oz) tomato sauce
3 tbsp tomato paste
4 cups shredded cheddar cheese

1. Cook the noodles according to the package directions.  Meanwhile, in a large skillet, cook beef, onion, peppers and chili powder.  Add garlic; cook 1 minute longer.  Drain.  Add the soup, tomato sauce and tomato paste; simmer until heated through.
2. Drain noodles.  Spread 1/2 cup meat sauce in a greased 13 x 9 baking dish.  Layer with four noodles, half of the remaining sauce and a third of the cheese.  Repeat layers once.  Top with remaining noodles and cheese.
3. Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 15 minutes longer or until cheese in melted.  Let stand for 15 minutes before cutting.

Tip/Tricks/Notes 

This had to be one of the best lasagna's I've ever had!  I found this recipe in a Taste of Home magazine that I bought well waiting in line at the grocery store one day.  The recipe was super easy to follow and turned out perfect!  The only tip I have is to be careful when cutting the jalapeno peppers.  You will either want to use disposable gloves or make sure to wash you hands throughly and definitely avoid touching your face!

The picture seen above is an actual picture I took of my completed lasagna, it is not taken from the internet or played with in anyway.