Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Heat the oil in a large saucepan and cook the onion for 5 minutes, until soft, adding in the garlic and 1 teaspoon of the herbs for the last minute.
Add in the beef mince and cook for a further 5 minutes. Stir in the tomato purée and passata, and simmer for 5 minutes.
Spoon a third of the beef mixture into a 24cm square ovenproof dish. Cover with 1 sheet of pasta and 1 of the pasta strips to fully cover the meat, then top with a third of the cottage cheese. Repeat the process twice, finishing with the remaining cottage cheese.
Top with the grated cheese and sprinkle over the remaining 1½ teaspoons dried herbs. Bake in the oven for 15 minutes, until bubbling. Serve with the salad.