In a large pot over medium heat, warm 2 tablespoons of olive oil. Sauté 2 chopped onions until softened and translucent, about 5 minutes. Add 2 lbs of ground beef, breaking it up as it browns, then stir in 5 minced garlic cloves, and 3 beef bouillon cubes. Pour in ¾ cup of red wine, cooking for 2-3 minutes until slightly reduced. Add 2 cans of canned tomatoes, 1 tablespoon of sugar, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dried oregano, 1 tablespoon of Italian mixed herbs, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ cup of water. Simmer this hearty sauce, covered, for 2 hours, then uncover and let it cook for another 30 minutes.

While the ragu simmers, begin the béchamel sauce. In a saucepan over medium heat, melt 6 tablespoons of butter. Whisk in ¾ cup of all-purpose flour and a pinch of mustard powder, cooking for 1-2 minutes until lightly golden and fragrant. Gradually whisk in 6 cups of milk, ensuring no lumps form, and continue whisking for 6-8 minutes until the mixture thickens to a creamy consistency. Season with salt and pepper to taste, then remove from heat and set aside.

Preheat your oven to 350ºF (180ºC). In a 9x13-inch baking dish, spread a layer of the ragu bolognese on the bottom. Place a layer of dried lasagna sheets (enough to cover) followed by a generous portion of béchamel sauce. Repeat this layering process—ragu, noodles, béchamel—until you have utilized all ingredients, finishing with a layer of béchamel.

Top the assembled lasagna with ½ cup of shredded cheddar or Monterey Jack, ½ cup of mozzarella cheese, and ½ cup of grated Parmesan. Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden and bubbling. Allow the lasagna to sit for at least 10 minutes before slicing and serving, letting the flavors meld perfectly.