For the red sauce: For the bechamel sauce:

Fry the finely diced onions and garlic on medium heat until they are glossy light brown. Fry the minced beef on high heat. Add the canned tomatoes and cut them into small pieces (if they didn't come pre-diced). Add some chili sauce, ketchup and the instant stock. Season to taste with oregano, basil, salt pepper and sugar.
For the bechamel sauce: Melt the butter, then stir in the flour then the milk. Now boil the mixture Still stirring add the milk and let it boil. Then add the grated cheese and some Worcestersauce.
In the tray, put a layer of bechamel sauce before layering with pasta, bechamel sauce and red sauce until the form is full, ending with some red sauce. Sprinkle grated cheese on top. Bake the lasagna for about 25 minutes at 180 degree Celsius.