In skillet, cook ground beef, green pepper, onion and garlic until meat is no longer pink. Remove meat mixture from heat and spoon the meat into a large bowl while straining away the juice. 

Add tomatoes, and to make a smoother sauce, puree mixture with a hand-held blender. Add the pasta sauce and beef broth, and mix thoroughly. Layer in large lasagna pan as follows:  

Small amount of sauce on bottom of pan,

Layer of lasagna noodles, layer of meat sauce,

Layer of lasagna noodles, layer of cottage cheese with sprinkling of meat sauce, layer of lasagna noodles,

Layer of 1 cup mozzarella cheese, layer of lasagna noodles.  

Repeat meat sauce layers until noodles/sauce is finished. Sprinkle remaining cup of mozzarella cheese on top.  

Cover with aluminum oil and bake in 325°F oven for at least one hour or until mixture bubbles. 

Lasagna can be made refrigerated up to 24 hours before serving, or can be frozen. Add 30 minutes to cooktime if refrigerated.