Heat oil In a large saucepan on medium heat, then add the onions and sauté until translucent. Add the garlic and sauté until fragrant.
Mince the carrots, celery and pepper then add to the onion mixture. Cook until the vegetables are tender, several minutes.
Once the vegetables are done, crumble the ground beef into the pan and saute until the meat has colour. Add the tomato sauce, paste and spices and simmer for about an hour, stirring every once in a while. Taste and adjust the seasonings if necessary.
Preheat the oven to 350F degrees.
In a lasagna dish, place a bit of the sauce on the bottom. Layer 1/4 of the uncooked pasta sheets, a layer of sauce, sprinkle some parmesan cheese, then the mozzarella cheese. Repeat three more times.
Cover with foil and bake for 45-60 minutes, then remove foil and bake an additional 5-10 minutes or untll the lasagna has the desired colour. Let rest for 10 minutes before serving.
* I often make the sauce the night before and warm if up just before preparing the dish.
* I prefer light amounts of sauce and cheese in the layers, but I do add more cheese to the top layer. Add or decrease the amount of cheeses as you see fit.