To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
Crumble the ground beef in a saucepan.
Cook until no pink remains, then drain off the fat.
Add the ground beef to the stockpot.
Simmer for another 20 minutes.
While the sauce simmers, cook the pasta according to the package directions.
If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
Remove the bay leaves.
Preheat the oven to 350º F.
Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9 x 13 x 2 pan.
Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
Pinch off small pieces of cream cheese and dot over the other cheeses.
Add another layer of sauce.
Repeat layering 2 to 3 times, ending with sauce.
This may be covered and refrigerated at this point.
Bake for 20 minutes.
Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
Note: If the lasagna has been refrigerated, bake for 40 minutes total.