Add chopped onion, carrot, celery and garlic to your food processor and pulse until fine. You should have about 2 heaping cups of veg

Heat 2 tablespoons olive oil on medium heat in a medium sized pan and add the pulsed veggies and garlic. Season with salt and pepper, cooking down about 5 minutes

Add beef, cooking until fully browned (about 10 minutes or so) and then drain the grease

Return the cooked veggies and beef to the stovetop, add canned tomatoes, 2 bay leaves, 1/2 tsp dried parsley and stir to combine.

Allow sauce to simmer about one hour, adjusting with salt and pepper to taste.

Put on a large pot of salted water to boil, cooking your lasagna noodles to al dente, about 8-9 minutes (your noodle box should have directions, follow them!)

Grate 820 g block of cheese (yes, the whole thing)

To assemble your lasagna, spread 1/2 cup sauce onto the bottom of your 13x9 casserole dish

First layer: lasagna noodles followed by 1 1/4 cups sauce and 2 1/2 cups grated mozzarella

Second layer: lasagna noodles, 1 1/4 cups sauce and 3 cups grated mozzarella

Final layer: lasagna noodles, 1 1/2 cups sauce and 4 cups cheese (or whatever is left)

Some casserole dishes (like mine) are wider at the top than at the bottom, this is why my sauce and cheese amounts increase each layer. Adjust according to your dish.

You may have some sauce leftover, freeze and use for pasta another day!