Sauté the vegetables and pancetta

• Heat the olive oil in a large pan and add the onion, carrots, celery and pancetta.
• Cook over medium heat until the vegetables are softened and the pancetta is golden.

Brown the beef

• Add the minced beef and garlic to the pan.
• Break up the meat and brown it well, stirring occasionally.

Deglaze with red wine

• Pour in the red wine and let it reduce, scraping up the browned bits from the bottom of the pan.

Build the sauce

• Stir in the tomato passata, salt, pepper, nutmeg and bay leaves.
• Bring to a gentle simmer.

Layer the lasagna

• Break the lasagna sheets to fit the pan and arrange a layer over the sauce.
• Push the sheets gently into the sauce so they are covered, then add the remaining sheets in layers.

Cook the lasagna in one pan

• Cover the pan with a lid and cook over low heat, stirring gently once or twice so the sheets do not stick.
• Add a splash of water if the sauce becomes too dry.

Add the parmesan and finish

• Sprinkle the grated parmesan over the top.
• Cover again and let it melt, then serve hot.