Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.

In mixing bowl, using a hand mixer, cream together cream cheese and eggs.

Next, add Parmesan cheese, mozzarella and spices. Mix with a fork to combine.

Spread the mixture into the baking dish, forming an even layer.

Bake for 20-25 minutes.

When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

Heat a frying pan and a bit of olive oil over medium heat.

Add your mushrooms, peppers, garlic, onion powder, salt and pepper. Sautee until tender. (Cover and stir occasionally, cook for ~5min)

Once cooked, let the mixture cool down a bit before mixing in your olives if using.

Pour ¼ cup marinara sauce into the bottom of a loaf pan. Top with the first “noodle” layer.

Add 1/3 of the pepperoni slices, bacon pieces, ricotta, vegetable mixture and 1/4 cup mozzarella and cover with another “noodle” layer. Repeat these steps for the next noodle.

Add the final "lasagna" noodle and top with the last 3rd of the fillings.

Bake in pre-heated oven for 25-30min or until everything is hot and cooked through.

Serve warm or cool and cover with saran wrap. Refrigerate for later! (It's great re-heated in the microwave the next day!!)