Preheat the oven to 180°C.
Heat oil in a large frying pan and brown the mince, then remove and set aside.
Fry the chopped onions, peppers, and mushrooms until softened.
Return the beef to the pan, add tomato purée and bay leaves, and cook for five minutes.
Add canned tomatoes and dried herbs, bring to a boil, then simmer for 30 minutes and season.
Grease a 25 x 20cm dish and line the base with lasagne sheets.
Discard bay leaves and spread one third of the meat sauce over the pasta.
Top the meat with one third of the cottage cheese.
Repeat layers of pasta, sauce, and cottage cheese, finishing with grated cheddar on top.
Bake for 45 to 60 minutes until golden and the pasta is cooked.
Cut into squares and serve with salad and garlic bread.