In a large pot or Dutch Oven set over medium-high heat, brown the meat well in a large pot set over high heat.
I do this in batches to allow the meat to brown well. Remove the meat from the pot and set aside.
Add chopped carrots, celery and onion along with the fresh herbs. Allow the vegetables to sauté until golden brown.
Add the meat back into the pot then add the tomatoes, beef stock, sugar, salt and pepper.
Allow the sauce to simmer gently for 30-45 minutes until the sauce has reduced and thickened slightly and the meat is tender.
Once cooked, taste and adjust seasoning if necessary.
Roast the eggplant
While the bolognese cooks, slice the eggplant into slices, approximately half centimetre wide.
Place onto a large baking sheet in a single layer. Brush over olive oil and season with salt. Place in a hot oven (200°C/390°F) and allow to roast for 10-15 minutes until golden brown and cooked.
Remove and set aside.
Make the béchamel sauce according to recipe instructions.
Assemble the lasagna
Add a few spoonfuls of sauce to the bottom of a baking dish. Add a layer of eggplant slices. Spoon over some of the béchamel then add another layer of bolognese.
Repeat layering the ingredients then sprinkle with mozzarella and parmesan.
Cover with foil and bake at 180°C/350°F for 30 minutes then uncover and bake for another 10-15 minutes until golden brown.
Remove from the oven and allow to rest for at least 15 minutes before slicing and serving scattered with fresh basil.