Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package directions until al dente.

Drain noodles and set aside.

In a large skillet, brown ground beef over medium heat.

Drain off any excess grease.

Add minced garlic (or granulated garlic), minced onion (or dried minced onion), salt, pepper, and Italian seasoning to the ground beef.

Stir in chopped green pepper.

Add tomato paste and water to the skillet.

Simmer the sauce for 5 minutes, stirring occasionally.

In a separate bowl, blend well-beaten eggs and cottage cheese.

Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.

Place 3 lasagna noodles over the sauce.

Spread half of the cottage cheese mixture over the noodles.

Top with 1/3 of the mozzarella cheese slices.

Spoon half of the remaining meat sauce over the mozzarella.

Repeat layers: noodles, remaining cottage cheese mixture, 1/3 of the mozzarella slices, remaining meat sauce.

Top with the final 3 noodles and the remaining mozzarella slices.

Sprinkle generously with Parmesan cheese and parsley flakes.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for another 30 minutes, or until the cheese is melted and bubbly.

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