For the ragout sauce: grate the carrots, chop the onions and press the garlic, put them in hot oil and fry until golden. Add the minced meat, fry well, add the tomatoes and spices, then leave on low heat to boil.
For the béchamel sauce: Braise the flour lightly in a little oil. Add the milk and cream, stirring continuously until the sauce thickens. Add salt and black pepper.
Put the lasagna sheets one by one into boiling water with oil and salt in order not to stick. Boil according to package directions. When soft, cool with cold water. Smear a tray with oil, put a little bit of béchamel sauce in and start the arrangement of the lasagna.
Put in a sheet, then béchamel, ragout sauce, grated cheese, sheet, béchamel, ragout, a layer of cheese and so on until you get about 4 layers. Top with béchamel and cheese. Atop the cheese, you can put tomato slices.
Bake about 40 minutes at 392°F (200 °C) oven. If it starts to burn, cover with foil and remove it a little bit before it’s ready.