To make the meat sauce: Heat the oil in large pan, add the onion and carrot and fry for 10 mins. Add the garlic, cook for another 2 mins and then tip this into a bowl.
Brown the mince. Put onions back in, add the wine, ketchup, tomatoes, oregano and a bay leaf. Simmer for 30 mins.
To make the white sauce: Put all but 3 tbsps of milk in a pan. Add the other bay leaf and the onion.
Bring to the boil, then take it of the heat and leave it for 15 mins.
Take out the onion and bay leaf. Mix the reserved 3 tbsps milk with the cornflour and whisk into the infused milk over a medium heat.
Bring to the boil and simmer for 2 minutes to make a thickish, smooth sauce.
Add the Cheddar and mozzarella and season well, with lots of nutmeg, too.
Set the oven to Gas Mark 6 or 200°C. Spoon a thin layer of meat sauce into the dish, then a little cheese sauce.
Put a layer of lasagne on top, add more of the meat and cheese sauces, for another couple of layers.
Finish with lasagne sheets and cheese sauce. Sprinkle with Parmesan.
Bake for 45-60 mins.