In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato paste, Italian seasoning, bouillon granules, red pepper, and the 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain well.
In a medium saucepan, melt butter; stir in flour, salt, and the 1/4 teaspoon black pepper. Gradually add milk; cook and stir until thickened and bubbly. Remove from heat; stir in 3/4 cup of the mozzarella cheese.
Grease a 3-quart rectangular baking dish; arrange four of the noodles in the dish. Top with half of the meat sauce, four more of the noodles, and the remaining meat sauce. Add remaining noodles; pour cheese sauce over.
Cover and bake in a 400 degree F oven for 25 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake, uncovered, about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 10 to 12 servings.