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Preheat oven to 180C.
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To make the Bolognese sauce, heat olive oil in a large heavy based saucepan over medium heat. Add onions, carrots, celery and garlic and sauté until softened.
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Add beef mince and break up with a wooden spoon. Cook until browned and moisture has evaporated.
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Add passata, cherry tomatoes and bay leaves and season with salt & pepper. Simmer for 1 hour, stirring occasionally.
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Meanwhile, to make the béchamel , melt the butter in a medium heavy based saucepan over medium heat. Add the flour and whisk to make a smooth paste. Cook until very lightly coloured and sandy in texture.
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Add the milk very slowly, whisking constantly until a smooth consistency is achieved.
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Bring to the boil and simmer, stirring constantly, for 2 minutes. Set aside, stirring occasionally to prevent a skin forming (or place a sheet of clingfilm over the surface).
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To assemble the lasagna, grease a lasagna tray with olive oil. Place a small ladle of the bolognese at the base of the tray and place sheets of pasta down to cover the base and top with a ladle of bolognese followed by a drizzle of the béchamel sauce and a sprinkle of mozzarella and parmesan.
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Repeat previous step 3 times, finishing with a layer of béchamel and cheese.
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Cover the tray with aluminium foil and cook for 20 minutes.
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Remove foil and cook for a further 10 minutes.
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Allow to rest for 15 minutes before portioning and serving.
