In a large skillet over medium heat, add 2 tablespoons of olive oil and sauté 2 chopped onions until they are softened and translucent, about 5 minutes. Stir in 2 pounds of ground beef and cook until browned, approximately 8-10 minutes. Add 5 minced garlic cloves and 3 beef bouillon cubes, stirring until dissolved, followed by ¾ cup of red wine. Allow it to simmer for 3-4 minutes for the alcohol to cook off.

Next, add 2 cans of crushed tomatoes, 1 tablespoon of sugar, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dried oregano, 1 tablespoon of dried Italian mixed herbs, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ cup of water into the skillet. Mix well and bring the sauce to a gentle boil. Cover the skillet and let it simmer for 2.5 hours on low heat, stirring occasionally, until the flavors meld beautifully.

As the ragu simmers, melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in ¾ cup of all-purpose flour and a pinch of mustard powder until bubbly, about 2 minutes. Gradually add 6 cups of milk, whisking continuously until the sauce thickens and bubbles gently, about 8-10 minutes. Season the béchamel with salt and pepper to taste, ensuring it's creamy and smooth.

Preheat your oven to 350°F (180°C). In a 9x13 inch baking dish, spread a layer of ragu on the bottom to prevent sticking. Layer with 2-3 lasagna sheets, followed by a layer of béchamel sauce and a sprinkle of cheese. Repeat the layers, alternating between ragu, pasta, béchamel, and cheese, finishing with a generous topping of béchamel and a mix of shredded mozzarella, cheddar, Monterey Jack, and grated Parmesan.

Once assembled, place the lasagna in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbling. After baking, allow it to cool for 10-15 minutes before serving, which helps the layers set and makes it easier to slice.