Finely dice the onion, celery, carrot, and mushrooms. Mince the garlic.
Heat the olive oil in a large pot or saucepan over medium heat. When the oil is shimmering, add the diced onion, celery, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Add the beef, diced mushrooms, sage, and rosemary. Continue to cook, breaking up the ground beef using a wooden spoon, until the meat is cooked through, about 5 minutes. Then add the bay leaf, crushed tomatoes, tomato paste, water, and stir to combine. Bring the mixture to a boil. Lower heat and simmer, covered, until sauce thickens, about 20 minutes. Allow the sauce to cool about 15 minutes and remove bay leaf.
In a 14x11-inch baking pan, spread about 11/2 cups of the sauce on the bottom of the pan. Add a layer of 4 lasagna noodles, placing the noodles so they slightly overlap. Spread about 2 cups of the sauce over the noodles, then spread half the ricotta cheese, and sprinkle 1 cup of mozzarella cheese. Repeat with a second layer. Spread the remaining sauce over the top of the noodles, sprinkle with remaining 1 cup of mozzarella cheese, and then the grated Parmesan. Cover the pan with aluminum foil and place in the oven to bake for 1 hour.