Preheat oven to 180°C. Grease a 23cm x 23cm baking dish.
In a saucepan, heat first measure of oil over medium heat. Add onion, garlic, carrot and celery and cook, stirring regularly, until vegetables have softened and onion is translucent. Add mushrooms and cook for a further 5 minutes. Set aside.
In a separate pan, heat second measure of oil over high heat. Add mince and cook, stirring constantly, until browned. Pour in wine and cook out for 3 minutes then stir through tomato paste. Add onion mixture, tomatoes, Italian seasoning and stock concentrate and stir to combine. Bring to a simmer and cook for 10 minutes.
To make cheat's béchamel (white) sauce, in a large bowl mix together mascarpone, ricotta and cream until an even consistency then stir through two-thirds of the parmesan. Season to taste with salt and pepper.
Place a single layer of lasagne sheets in bottom of prepared baking dish, cover with a layer of mince followed by a layer of sauce. Repeat layers starting with another lasagne sheet. Finish with a final lasagne sheet covered in cheat’s béchamel sauce then sprinkle over remaining parmesan. Bake in oven for 35 minutes or until golden. Slice and serve with green salad.