Heat the olive oil in a large frying pan.

Add the sliced carrots and chopped onions and cook for 3 minutes; mix in the minced garlic and continue to cook for 1 more minute.

Stir in the ground beef and cook until browned, breaking up the meat with a wooden spoon and stirring it occasionally.

Pour in the white wine and continue to cook for 10 minutes over medium heat.

Stir in the diced tomatoes, bring to a boil, then lower the heat to a simmer; continue to simmer for 15 minutes.

Meanwhile, melt the butter in a 2.5 quart pan.

Whisk in the flour and pour in the milk; continue to whisk until it starts to boil.

Season with salt and pepper, lower the heat to a simmer, and cover; continue to cook for 20 minutes, stirring occasionally.

Remove from heat and taste for salt and pepper. If the sauce seems too thick, slowly add 1/4 cup more milk while whisking. If it's too runny, return to the heat, add a tablespoon of butter, and whisk in a tablespoon of flour, and cook for a minute. Set aside.

Preheat the oven to 400°F.

Cook the lasagna noodles according to the directions on the package.

Grease a lasagna dish with butter.

Spread 1/4 cup of bechamel on the bottom of the baking dish.

Layer 3 to 4 lasagna noodles over the bechamel sauce. Spoon some meat sauce over the noodles, then spoon some bechamel sauce over the meat.

Sprinkle with Parmesan cheese and dot with butter.

Repeat the layers until all ingredients are used, ending with bechamel sauce on top.

Bake for 35 to 45 minutes or until browned on top and bubbly.

Remove from the oven and let the lasagna rest for 15 minutes before cutting and serving.