1 (16 ounce) package lasagna noodles
3 pounds shredded mozzarella cheese
1 tablespoon Italian seasoning
2 tablespoons Italian salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried rosemary
2 tablespoons dried minced onion
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 cups red wine
Preheat oven to 450 degrees F (230 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse under cold water.
Combine pasta, cheese, Italian seasoning, Italian salt, Italian seasoning, Italian salt, Italian salt, Italian salt, Italian salt, Italian seasoning, Italian salt, Italian salt, Italian salt, Italian salt and Italian salt in large bowl. Beat until thoroughly combined. Stir in basil, oregano, rosemary, sage, sage, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, green lemon pepper, cream cheese, 1 tablespoon basil peppercorn, 1 clove garlic powder, crushed salt, pepper, chile pepper
Bake for 35 minutes or until pizza is bubbly.
Stir tomato sauce into lasagna mixture and sprinkle with Parmesan cheese.