In a pot, add Olive Oil (to taste), Garlic (2 clove), Yellow Onion (1), Celery (2 stalk) and Carrot (1). Cook over medium-high heat for 5 minutes, or until onions have softened.
Add Ground Beef (500 gram). Stir, breaking meat up, for 5 minutes, or until the beef has browned.
Add Canned Tomato Sauce (500 gram), Worcestershire Sauce (2 tablespoon) and Salt and Pepper (to taste). Reduce temperature to low and allow to simmer for 10 minutes, or until the sauce has thickened.
In a lightly greased 20x30-centimeter glass baking dish, spread Tomato Sauce (250 gram) over the base.
Take 1/3 cup of the meat mixture and put it along the edge of one of the Lasagna Sheets (8). Roll up the sheet and transfer it to the baking dish. Repeat until ingredients are used up.
Top cannelloni with half of Ricotta Cheese (250 gram), Canned Tomato Sauce (250 gram), and another layer of ricotta cheese. Sprinkle over Cheddar Cheese (1 cup). Cover with kitchen foil.
Bake at 180 degrees C (350 degrees F) for 30 minutes.
Remove the foil and bake for another 30 minutes, or until the top is golden and bubbly.