Step 1 Preheat oven to 180°C. Spray a large non-stick frying pan with olive oil and set over medium heat. Add onion and garlic; stir lightly until soft, but not browned. Add beef mince; brown lightly. Add mushrooms and capsicums; cook for 5 minutes.
Step 2 Add tomatoes, tomato paste, wine, basil and paprika to pan; simmer for 20 minutes, or until vegetables soften and sauce has reduced by about a third.
Step 3 Meanwhile, process cottage cheese in a food processor until smooth. Add parmesan, reserving 2 tablespoons, and milk; blend until sauce is smooth and creamy.
Step 4 Stir chopped spinach through beef mixture; cook until wilted.
Step 5 Put a third of the beef mixture in a large, deep ovenproof dish; top with a layer of pasta, a layer of beef mixture and a layer of cheese sauce. Repeat layering process, finishing with cheese sauce; scatter with remaining parmesan, transfer to oven and bake for 30–40 minutes.
Step 6 Leave cooked lasagne to stand for about 5 minutes; garnish with extra basil leaves and serve with a side of green salad.