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1
Combine tomatoes, tomato paste, mushrooms, 3 cloves of chopped garlic, 1/4 tsp cayenne, 1/4 tsp chili powder, all the crushed red pepper flakes and celery salt in a big pot on the stove.
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2
Bring to a soft boil then reduce heat and simmer as you prepare the meat.
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3
In skillet heat olive oil and add onions.
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4
Saute for a couple of minutes then add green pepper and the rest of the spices: 1/4 tsp cayenne, 1/4 tsp chili powder, 3 cloves of chopped garlic and oregano.
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5
Add meat to this mixture and saute until browned.
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6
Add meat mixture to the pot of simmering tomato sauce.
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7
Bring to a soft boil, then reduce heat and simmer for 20-30 minutes, stirring regularly.
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8
Remove from heat and allow to cool as you get ready to assemble the lasagna.
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9
Preheat oven to 350 degrees.
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10
At the bottom of a large glass or aluminum pan put a layer of meat sauce to prepare the dish.
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11
Now start layering: layer of noodles, thin layer of sour cream evenly spread over noodles, thin layer of cottage cheese evenly spread, more meat sauce, sprinkling of mozzarella and parmesan then a layer of noodles and start again: sour cream, cottage cheese, meat sauce, mozza and parmesan.
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12
At the top of the lasagna you finish with noodles, sauce and cheeses.
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13
Cover with tin foil and bake for 45 minutes then remove foil and broil until cheese is brown, about 10 minutes.
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14
Remove from oven and let cool (covered) for 10-15 minutes until you cut it.
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15
Enjoy!
