In a large, heavy-bottomed saucepan, heat a good amount of olive oil over a medium-low heat.
Saute the onion and the garlic gently, until translucent.
Add the mince (frozen is fine, straight in!) with the stock cube dissolved in the 1 cup water. Turn up the heat to medium, and let the onion and garlic and stock do it's thing for a few minutes.
Add the tomatoes, the wine, the tomato paste, the herbs, and salt and pepper. Leave to simmer for as long as you like - a couple of hours if you like it rich and thick, full of flavour. If you're in a hurry, 20-30 mins should do it.
While that's bubbling away, make your bechamel (and preheat your oven to 200C). In a medium pot, heat the butter over medium heat. Add the flour and stir for one minute.
Add the milk and bay leaf and stir regularly until sauce boils and thickens. This can take a while, so be careful you don't walk away and leave it.
In the biggest baking dish you have, spoon a little of the "meat" sauce over the bottom. Put one layer of lasagne sheets, half the meat sauce, and a third of the bechamel. Repeat the meat sauce/bechamel/pasta layer, then cover the pasta with bechamel.
Sprinkle cheese over and place in medium-hot oven to do its thang for at least 30 minutes. Turn it down if you think it's getting too hot in therre, but basically as soon as the top layer is brown and your pasta layer is soft (check it with a knife), you're good to go.