Peel and finely chop the onions. Heat the olive oil in a large heavy-based pan over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened but not colored. Add the ground beef, increase the heat, and use a spatula to break it apart. Cook until the beef is starting to brown. Crush in the garlic and crumble the beef bouillon cubes over the mixture. Pour in the red wine and cook for about 2 minutes to let the alcohol evaporate. Stir in the crushed or chopped tomatoes, granulated sugar, Worcestershire sauce, dried oregano, Italian herb blend, salt, black pepper, and water. Bring everything to a simmer. Cover the pan with a lid and cook on low heat for 2 hours. Remove the lid and cook for another 30 minutes to allow the sauce to soften and thicken. I like to let the sauce cook low and slow for extra depth of flavor.

In a medium saucepan, melt the unsalted butter over medium-low heat. Sprinkle in the flour and mustard powder, then whisk constantly for about 1 minute until the mixture forms a paste. Gradually add the milk, starting with 1/2 cup and stirring until incorporated. Add another 1/2 cup and whisk until lump-free. Continue adding the remaining milk a little at a time, whisking continuously to prevent lumps. Increase the heat to medium and cook for 6-8 minutes, stirring regularly, until the sauce thickens. Once thick, season well with salt and black pepper to taste.

Preheat the oven to 350ºF (180ºC). In a 13 x 9 x 3-inch roasting dish, spoon a thin layer of the beef ragu (from Step 1) to cover the base. Add a layer of uncooked lasagna noodles. Spread a layer of beef ragu over the noodles, then spoon just over a cup of béchamel sauce (from Step 2) on top. Repeat these layers twice more. On top of the fourth layer of lasagna noodles, pour out the remaining béchamel sauce to create a thick top layer. I like to ensure a generous amount of béchamel on top for a rich, creamy finish.

Sprinkle the top layer with shredded cheddar or Monterey Jack cheese, shredded mozzarella, and grated Parmesan cheese. Bake the lasagna in the preheated oven for 30 to 40 minutes, or until the top is golden and bubbling.

Let the lasagna stand for 10 minutes after removing it from the oven to allow it to set and make slicing easier. Garnish with chopped fresh parsley or basil before serving. I like to let the lasagna rest so the layers hold together beautifully on the plate.