In a heavy based sauce pan over medium heat, heat some olive oil and then add your onions, carrots and garlic stirring frequently until softened.
Once softened add your beef breaking up with a spoon as you brown it so that there are no big lumps. We want small pieces of cooked meat.
Stir in the Tomato paste, grated tomatoes, chicken stock then season with the salt, pepper and nutmeg. Cook stirring frequently for 25 minutes. Add small bits of water if thickens too much. We want a nice rich sauce but not overly thick. Evaporation will depend upon your pan and heat level you choose.
After 20 minutes of your beef cooking we need to make the cheese sauce.
Begin by taking a small saucepan and melting your butter over a medium heat, once butter is melted and hot add your flour stirring until is beginning to golden slightly.
Whisk in the milk briskly so that there is no lumps then season with some salt and pepper.
Continue cooking the sauce while stirring so it doesn't burn and when it has thickened take off of the heat and whisk in the Mozzarella cheese. Return to heat briefly until the cheese has completely melted into the sauce. Remove from heat.
Using a good sized Lasagne tin spoon half of the meat mixture on the bottom covering with a layer of lasagne sheets, Then spoon on half the cheese mixture and again cover with lasagne sheets. Continue 2 more times until all is finished. Making sure to end up with cheese sauce on top.
Sprinkle your cheddar and parmesan cheese on top then cover with aluminum foil and bake in the preheated oven for 45 mins.
Remove the foil and bake again for 15 to 20 minutes until cheese is golden.
Serve with a crisp garden salad with a light tasting dressing.
Notes & Tips
Feel free to choose low far varieties of cheese but I have never substituted my recipes for low fat so I cannot guarantee the end result.