In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced onion and chopped red bell pepper. Sauté for about 5 minutes or until the onion becomes translucent.
Add the minced beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the oregano, freshly cracked pepper, and salt. Add the diced tomatoes, tomato sauce, and water. Bring to a simmer, then reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally.
In a mixing bowl, combine the shredded mozzarella, crumbled cremita cheese, and half of the shredded parmesan. Set aside.
While the sauce is simmering, cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Preheat your oven to 375°F (190°C). In your greased 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place three lasagna noodles over the sauce. Spread a third of the cheese mixture over the noodles, followed by another layer of meat sauce. Repeat the layering process two more times, finishing with a layer of noodles topped with the remaining meat sauce and sprinkled with the rest of the parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Once out of the oven, let the lasagna cool for about 10-15 minutes before slicing. This will help the layers set and make for easier serving.
