Heat the olive oil in a suitable pan over a low heat.
Add the onion, carrot, celery and garlic and gentle fry for about 5 mins until they have softened.
Add the beef mince and fry over a medium heat until browned all over.
Turn up the heat slightly and add the wine so that the ingredient bubble. Continue until the mixture has reduced.
Test for seasoning and add salt and/or pepper until happy.
Add the tomato purée, tomatoes, stock, Worcestershire sauce.
Turn down the heat until the pan in simmering. Simmer until the fluid has reduced. Should be about 15 min.
Test and season again if needed.
Preheat the oven to 180C gas 6.
Now to the white sauce.
In a saucepan over a low heat. melt the butter and then add the flour gradually.
Whisk until thoroughly combined and cook on low for a couple of miuntes.
Remove from the heat and gradually add the milk whilst continuing to whisk. You should end up with a loose sauce.
Test and season.
Put back on the heat and whisk until the sauce thickens.
To build the lasagna start with a third each of the sauce, then the pasta sheets and then the white sauce. I tend to add a little bit of mozzarella in each layer for extra goeyness.
Repeat twice more.
Top with the Parmesan and any left over mozzarella.
Bake in the pre heated oven for 40-45 mins, until piping hot and bubbling on top.