Cheesy Lasagna

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.

In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Makes 12 servings.