Heat the oil in large pan and cook the onion, garlic, celery and bacon over a fairly high heat until nicely browned. Add the beef and continue to cook the meat to seal it all over.
Add the tomatoes, wine or stock and bay leaves. Bring to the boil then cover and simmer for 45 minutes.
Heat the oven to 190°C. Spread a third of the meat sauce into a large baking dish and top with a layer of lasagne. Add a little white sauce and some mozzarella then continue to layer up to make three layers finishing with the lasagne sheets topped with white sauce. Scatter over the remaining mozzarella and sprinkle evenly with Parmesan.
Cook in the oven for 45 minutes, covering with foil once the top is nicely browned. Leave to sit for a few minutes before serving.
Preparation Time: 15 mins
Cooking Time: 1 hr 45 mins
750g Scotch Beef mince
4 rashers smoked streaky bacon, chopped
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
2 celery stalks, chopped
2 cans chopped tomatoes
300ml red wine or beef stock
2 bay leaves
375g packet dried lasagne sheets
500g jar white béchamel sauce
220g ball mozzarella, drained and roughly torn
2 tbsp freshly grated Parmesan cheese