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Heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add ground beef and cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently 20 mins.
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Melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat. Remove from heat and gradually stir in milk. Return to heat, stir continuously until thick and smooth. Season with salt and pepper to taste. Add mozzarella or cheddar cheese then stir over a low heat until cheese melts.
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Preheat oven to 400°F. Pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with a cheese sauce layer (allow for 4 layers). Sprinkle with grated parmesan cheese, bake in oven for 40 minutes or until cooked through (test if cooked by pricking with a fork). Let stand 5 minutes before serving.
