To make the Meat Sauce; heat the oil in a hot pan and fry the onion, carrot and garlic together. Season with the bay leaf, a pinch of oregano, worchestershire sauce and a little salt & pepper. Allow the onion to soften before making a well in the centre of the pan.
Place mince in the middle of the pan and stir to break it up. Add the tomato puree and allow it to cook for 30 seconds. Continue till all the meat has browned.
Add wine and cook off alcohol before adding the tomatoes. Leave to simmer for 2-3 minutes. Finally add the milk, turn off the heat and set aside.
To make the Cheese Sauce; melt the butter in a saucepan. Add flour to make a paste. When bubbling and grainy, add 1/3 milk, whisking to prevent lumps. Add remaining milk 1/3 at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg.
Allow sauce to cook for a minute before adding the cheddar cheese. Stir and remove from the heat.
Spoon 1/2 the meat sauce into a large baking dish and place pasta sheet(s) on top.
Pour 1/2 the cheese sauce and spread out evenly over the pasta sheet(s) before spooning the remaining meat on top. Add the final layer of pasta and pour the remaining cheese sauce on top.
Finish with the grated parmesan and sprinkle with another pinch of dried oregano. Add a light seasoning of salt and pepper. Bake for 20-25 minutes till golden brown.