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In a non-stick pan, add the olive oil and place over medium heat. Once hot, add the onion, bell peppers, and garlic, and cook until fragrant. Once cooked, add the ground beef and use a wooden spoon to break it apart. Cook until no longer pink.
Add the tomato sauce, tomato paste, and crushed tomatoes, along with the remaining meat sauce ingredients, and bring to a boil. Once boiling, reduce to low and let everything simmer for 5 minutes, or until it has thickened.
Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish or pan.
To assemble the lasagna, add a thin layer of the meat sauce to the bottom. Next, add a layer of lasagna noodles, followed by ⅓ of the cottage cheese, and ⅓ of the mozzarella cheese, followed by more meat sauce. Repeat this process until all the lasagna noodles are used up. Top with the remaining cheeses, along with the Parmesan cheese.
Cover with foil and bake the lasagna for 25 minutes, before removing the foil for another 15 minutes. Let the lasagna cool in the pan for 10 minutes, before slicing and serving.