Preheat your oven to 180°C / 356°F (fan).

Dice the carrots, onions, and bell peppers into small pieces. Mince the garlic.

Heat the sunflower oil in a large skillet over medium heat.

Add the onions, carrots, and bell peppers. Sauté them until softened and lightly golden, about 5–7 minutes.

Add the minced garlic and cook 1 minute until fragrant.

Add the lean ground beef. Break it apart with a spoon and cook until fully browned.

Season with salt, pepper, and herbs.

Stir in the passata, tomato paste, and bouillon cubes.

Mix everything well and let the sauce simmer gently for 10–15 minutes.

While the sauce simmers, prepare the cottage cheese sauce. Add cottage cheese, eggs, herbs, and water to a blender and blend until completely smooth and creamy.

Spread a thin layer of the meat sauce across the bottom of your baking dish.

Place lasagna sheets over the sauce in an even layer.

Add another layer of meat sauce over the sheets.

Add a second layer of lasagna sheets if your dish is deep enough.

Pour the blended cottage cheese sauce evenly over the top.

If the edges of the pasta are exposed, lightly brush with passata so they don't dry out.

Bake the lasagna for 20 minutes.

Remove from the oven and sprinkle the grated cheese over the top.

Return to the oven and bake for an additional 10–15 minutes, until golden and bubbling.

Let the lasagna rest for 5–10 minutes before slicing and serving.