Preheat oven to 175˚C and position oven rack in middle position.
In a medium sauce pan, heat vegetable oil, add onions, beef, garlic and tomato paste and sauté together for 2-3 mins.
Add water, all of the spices and herbs and MAGGI® Chicken Bouillon.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 min, 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 a boil with constant stirring and simmer for 2-3 mins 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 MAGGI® Béchamel Mix. Sprinkle with Parmesan cheese and bake in a preheated oven for 30 mins or until golden on top.