Meat Sauce: Cook bacon in a saucepan over medium heat until lightly browned; add onion, carrot, celery and garlic; cook, stirring occasionally, until beginning to brown.
Add ground beef and cook until evenly browned; drain off any excess fat; stir in tomato paste, wine, stock and seasoning; cover and bring to a boil; reduce heat and simmer 30-40 minutes.
Cheese Sauce: Heat milk and bay leaf in a small saucepan until just below boiling point; remove from heat and discard bay leaf; in a separate saucepan, melt butter over medium heat; stir in flour and cook 2 minutes, stirring constantly.
Gradually add milk to roux and stir until thick and smooth; reduce heat to low and simmer 10 minutes, stirring occasionally; season and remove from heat.
Add cheese and stir until cheese has melted and sauce is smooth; cover surface with plastic wrap if not using immediately.
Lasagne: Preheat oven to 350° and grease a 9" x 13" x 2" baking dish or 3-quart oblong casserole dish.
Cover bottom of baking pan with a layer of noodles;evenly spoon half of the Meat Sauce over them; cover with noodles; spread with half the Cheese Sauce.
Repeat the layers, ending with the Cheese Sauce; sprinkle with the Parmesan and bake 30-40 minutes or until bubbly.