In a medium sauce pan, heat Vegetable Oil, add Onions, Beef, Garlic and Tomato Paste and sauté together for 2-3 minutes.
Add Water, all of the Spices and Herbs and MAGGI Chicken Stock, cover and allow to simmer for 1 hour until beef is fully cooked.
Remove beef and shred to small pieces, discard Bay Leaves and reserve sauce.
In a medium sauce pan melt Butter, add Flour and sauté for 1 minute, add the reserve sauce from beef to form a smooth and slightly thick sauce.
Meanwhile add Milk and MAGGI Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
Add a few spoons of the Sauce on the bottom of a baking dish, layer a row of Lasagna Sheets and add 1/3 of the Carrots, Tomatoes and shredded Beef, place another layer of lasagna sheets and repeat with the filling.
Pour remaining sauce over the lasagna sheets and cover the top with Béchamel Sauce. Sprinkle with Parmesan Cheese and bake in a preheated oven for 30 minutes or until golden on top.