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Set a large saucepan to medium to high heat and add the lardons. Fry for 5 minutes to crisp up.
Add 2 tbsp olive oil, carrot and onion. Fry for 4 minutes.
Add garlic, tomato purée, herbs and mushrooms. Fry together for 2 minutes.
Add the beef mince and break it up with a spoon. Fry for 4 minutes.
Add tomatoes, balsamic vinegar, red wine, stock and season with salt and pepper. Stir through and cover with a lid leaving a small gap to simmer for 10 minutes.
Preheat the oven to 200°C and grab a 9-inch baking tray.
Soak lasagna sheets in boiling water for 3 minutes.
Add a small layer of mince to the tray, top with a layer of pasta. Add another layer of mince, half the cheese, one-third the cream, some grated nutmeg, and half the torn mozzarella. Repeat.
Place in the middle of the oven for 35 minutes or until cooked through and bubbling.
Rest for 10 minutes before serving.