Peel the shallot and cut into small cubes.
Melt the butter in a saucepan. Add the shallot and sweat until translucent. Stir in the flour and cook briefly.
Stir in the milk with a whisk and add the bay leaf. Season with nutmeg, salt, and pepper. Bring to a boil and let simmer for 20 minutes, stirring occasionally. Press through a sieve and season with cream and lemon juice.
Peel the onion and garlic and chop finely.
In a saucepan, heat 1 tablespoon of oil. Saute half the onion and garlic. Add the meat and cook. Add the broth and cover. Cook over medium heat for about 45 minutes. Season with salt and pepper. Heat 2 teaspoons of oil in a saucepan. Saute the remaining onion and garlic. Add the tomato juice. Crush the tomatoes with a potato masher and season with salt and pepper. Add the bay leaf and let cool for about 30 minutes, uncovered.
Layer the noodles, white sauce, meat sauce, and tomato saue in a greased baking dish. The last layer should be noodles and then white sauce. Sprinkle with Parmesan and drizzle with the remaining oil.
Bake the lasagne in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Serve sprinkled with the olives.