Set the oven to 190C
Dice all the vegetables and mince the garlic
Fry the onion, celery and carrot in olive oil and salt for 3 minutes
Add the mushrooms and cook for 5-7 minutes
Add the beef mince and break it up
Stir through the tomato paste
Cook the meat until the juices run clear
Add the tomato passata, chopped tomatoes, stock and bay leaf
Stir and let simmer for 10-15 minutes, stirring regularly
Break up some of the lasagne sheets and stir these in, saving a few for the top
Mix together ricotta and grated parmesan and dollop in, gently swirling through the sauce
Finish with more broken lasagne sheets and dollops of ricotta and torn up mozzarella
Bake in the oven for 25-30 minutes
Serve with fresh basil
