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Preheat oven to 180°C (160°C fan-forced). Lightly grease a large rectangular baking dish (approximately 3.5 litres) and place on a baking tray.
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For the Bolognese, heat 1 tablespoon oil in a large saucepan over a medium-low heat. Add onion, garlic, celery, carrot and bacon, stirring until combined. Cover and cook for 10 minutes or until onion is tender. Add the beef mince, mixing to combine by using a wooden spoon to break the mince up. Increase heat to medium and cook for 10 minutes or until meat has browned.
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Add wine, tomato and basil sauce, beef stock, thyme and oregano, stirring to combine. Bring to a simmer and cook for 30 minutes or until liquid has reduced by half. Stir occasionally, to make sure bottom does not catch. Season with salt and pepper.
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Meanwhile for the béchamel sauce, heat butter in a medium saucepan over a medium heat until melted. Add flour, stirring to combine and cook for 2 minutes. Slowly add the milk, stirring continuously until mixture thickens and becomes smooth. Add nutmeg, parmesan and season with salt and pepper, stirring until well combined.
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Place 1 cup of Bolognese over the base of the prepared baking dish. Cover with a quarter of the pasta sheets, followed by a third of the meat sauce (approximately 2 cups) and finish with a quarter of the béchamel sauce. Repeat this process two more times. To finish, place the remaining pasta sheets across the top and pour over the remaining béchamel sauce. Sprinkle parmesan over the top and cover lasagne with foil. Place lasagne on baking tray in preheated oven for 30 minutes. Remove foil and cook for a further 20 minutes or until pasta is cooked through and the top is lightly golden.
