Heat oil in a heavy-based saucepan over medium high heat. Saute garlic and onion until onion caramelises. Add beef, stirring with a wooden spoon to break up mince. Cook over medium high heat until evenly brown. Stir in parsley, oregano, basil, salt, sugar, black pepper and tomato passata. Bring to boil. Simmer over medium low heat until sauce has thickened, stirring occasionally. Set aside.
Pre-heat oven to 190 degrees C.
Lightly grease a 21x21x6cm baking dish. Place a layer of mince mixture over base of dish. Arrange lasagne sheets over meat mixture, breaking sheets to fit. Place another layer of mince mixture over lasagne sheets. Place a layer of cream and then sprinkle with cheddar cheese. Repeat layer twice. Top with remaining lasagne sheets, cream and cheese. Cover loosely with foil.
Bake for 30 minutes. Remove foil. Bake for another 10-15 minutes or until pasta is tender and cheese is golden. Rest for 10 minutes before serving.