1. Preheat oven to 160°C.
  2. Cut steak into 2cm-thick slices on the angle. Put a layer of steak in a heavy ovenproof casserole dish. Sprinkle over half the garlic, rosemary, half the bay leaves and half the vegetables. Repeat layering with remaining steak, garlic, rosemary, bay leaves and vegetables.
  3. Pour wine over steak, cover and bake for 2-2½ hours or until meat is very tender.
  4. Roughly cut or tear each lasagna sheet into 3-4 large pieces. Cook pasta in a large quantity of rapidly boiling salted water until just tender. Drain, leaving a little cooking water clinging to pasta; return to pan.
  5. Shred steak in its cooking dish, using 2 forks. Serve pasta with meat and sauce in a couple of layers on each plate, or gently toss it together in the casserole dish first. Sprinkle with chilli, if desired. Serve immediately.