Finely chop the carrots, onion, celery, bell pepper, and garlic.
Add 2 Tbsp olive oil to a pot. Brown the carrots, onion, celery, bell pepper, and garlic for 10 minutes on medium-high heat.
Peel the skin off of the 6 fresh tomatoes and quarter them. Add them to the pot.
Add the thyme, parsley, basil, bay leaves, salt, pepper, and sugar to the pot with the tomatoes. Simmer on medium heat for 30 minutes stirring frequently.
In a separate pan, add the ground meat. Season with salt and pepper while cooking. Cook until the meat is no longer pink. Drain the fat off and set to the side.
Preheat your oven to 350 degrees F.
Add a can of tomato paste to the pot with the tomatoes. Once combined, add 2 cups of water. Then add the cooked ground meat. Simmer on medium heat another 15 minutes.
In another pot, cook 10 lasagna noodles according to package directions.
Spray a 3 quart glass pyrex container with nonstick spray and layer half the noodles down. Then take half of the sauce and spread it evenly on top of the noodles. Take half of the cheese and layer it evenly on top of the sauce. Repeat these steps.
Place container in oven and bake for 25 minutes. Cut into 12 pieces.