Put some oil in a big pot on the stove over medium heat. Cut the onion, garlic and carrots into small dices and put them in the pot. Cook for 6 minutes until they turn softer.
Add both ground meats and cook for 3 more minutes. Add in the mashed tomato and tomato sauce, and season with the oregano, basil, salt and pepper.
Mix it all well, put the lid on and let it cook for 15 minutes over low heat until the liquid reduces a little and all the flavors come together. If needed, taste for salt and add some more after this.
In a medium size pot on the stove over medium heat, put the butter and let it melt. Add in the flour and mix well until the mixture is smooth. Cook stiring nonstop for 3 minutes.
Add in the milk little by little, beating with a hand whisk.
Once the milk is added, lower the heat and cook for 5 minutes stiring for the mixture not to burn or stick to the pot.
Take off the heat, mix in the parmesan cheese and mix until melted. Season with salt, pepper and nutmeg.
Cover the bechamel sauce with some plastic kitchen wrap, making sure the plastic touches the surface of it, to avoid a crust from forming.
Preheat the oven to 375º F (180º C). Grab a glass square mold of about 9.85 inches (25 cm).
Spread 2-3 tablespoons on the bottom of the mold and put some pasta sheets on top. Add 1/4 of the meat on top and 2-3 tablespoons extra bechamel sauce and 1/4 of the mozzarella cheese.
Repeat this process again starting with the pasta sheets until you get 4 layers of lasagna. In the end, decorate with more cheese on top, so it melts. And put some oregano on top.
Bake for about 30-35 minutes until lightly golden brown. Take it out of the oven and let it sit for at least 10 minutes before cutting and serving.
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