Heat 2 tablespoons of olive oil over medium heat in a large pot. Sauté 2 finely chopped onions until softened, about 5-7 minutes. Add 1 pound of ground beef and cook until browned. Stir in 3 minced garlic cloves and 2 beef bouillon cubes.

Pour in 1 cup of red wine and deglaze the pot. Let it simmer for 5 minutes, then add 2 cans of crushed tomatoes, 1 tablespoon of sugar, 2 tablespoons of Worcestershire sauce, 2 teaspoons of dried oregano, salt, and pepper. Add 1 cup of water, stir, cover, and let simmer for 2 hours.

Uncover and cook for an additional 30 minutes until thickened.

Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 4 tablespoons of flour and 1 teaspoon of mustard powder for about a minute until bubbly.

Gradually whisk in 4 cups of milk, stirring until the sauce thickens, about 7-10 minutes. Season with salt and pepper.

Preheat the oven to 350ºF (180ºC). In a 13 x 9 x 3" baking dish, layer: ragu, lasagna sheets, and béchamel. Repeat 2 more times, finishing with béchamel and topped with cheese blend.

Bake for 30-40 minutes until golden and bubbly. Let cool for 10 minutes before serving. Garnish with parsley or basil.