Heat the oil in a large deep sided frying pan and fry the bacon until crisp.
Add the crushed garlic and fry until fragrant, then sautee the onion until translucent and soft. Add the tomato puree and cook out for a minute or so before adding mince and brown all over.
Pour over the passata and red wine and stir everything together. Season to taste, allow everything to come to a simmer and gently cook, covered, for at least an hour, preferably more.
Meanwhile, cook the potatoes until tender in salted water. When they are tender to the point of a knife mash them thoroughly before allowing them to cool and folding through eggs, cream, parmesan and salt. Carefully spoon this mixture into a large piping bag with a large star nozzle attached and leave to cool.
To make the bechamel, heat the butter in a sturdy saucepan. Add flour and beat to make a smooth paste. Gradually beat in the milk (use a whisk if necessary), adding it in stages so as not to end up with lumps. Season and allow to cool a little before using.
Line a large baking tray and carefully pipe 6 large disks of the potato mixture onto it.
Top with a circle of pasta, followed by bechamel, ragu and mozzarella. Repeat three times on each potato circle. Use the remaining potato mixture to pipe over and round the tiny lasagna.
Place in the oven and bake until the potatoes are golden and crispy with fluffy insides.