Preheat oven to 350°F.

Bring large pot of water to a rolling boil. Add lasagna noodles and let boil until al dente.

In a pan over medium heat, brown ground beef. Season with black pepper, 1/2 the parmesan cheese, garlic powder, onion powder, thyme, and basil. Add 1/4 cup of tomato sauce and mix.

Dice veggies, bring frying pan to high heat, and add diced veggies to pan. Lightly sear, then remove from heat.

When al dente, remove noodles from heat, drain water, and rinse with cold water. Lay out on cutting board.

In center of each noodle, place 1 tbsp of cream cheese. Cover with 1.5 tbsp of meat mix, and 1 tbsp of veggie mix. Fold one edge in, and then the other over the top.

In a sprayed pan, place rolls and cover with remaining tomato sauce, sprinkle remaining meat and veggies, and then remaining parmesan cheese.

Cover with aluminum foil and bake for 20 minutes.