Brown ground veal in small rondeau over high heat. Remove from pan and drain.
Veal Bolognese Sauce: Sweat mirepoix in oil in same pan over medium-high heat 4 minutes or until vegetables begin to soften. Deglaze pan with wine; cook 3 minutes.
Stir in flour; cook and stir 1-1/2 minutes. Stir in tomato paste until blended. Add chicken stock, demi glace, marinara sauce, oregano and bay leaves; mix well. Bring to a boil; reduce heat to low. Simmer 1 hour.
Remove from heat. Stir in 1/2 cup parsley, rosemary, thyme, salt and pepper. Stir in butter, if desired. Keep warm.
Cook 4 oz pasta in boiling salted water 5 minutes. Drain. Toss pasta with 1 cup heated Bolognese Sauce to coat.
Spray 5-inch sauté pan with cooking spray; mound pasta with sauce in pan. Drizzle with 1/4 cup Béchamel sauce. Sprinkle with 1/4 cup mozzarella cheese, 1/8 cup Parmigiano cheese and 1-1/2 tsp parsley.
Broil 1-1/2 to 3 minutes or until cheese is bubbly and golden brown. Slide lasagna out of pan into center of dinner plate.