Preheat the oven to 180°C/350°F/Gas Mark 4.

Heat the oil in a large saucepan over medium heat. Add the onions and garlic, and cook until soft and translucent.

Add the Beef Mince and cook until browned, breaking up any lumps with a wooden spoon.

Add the canned tomatoes, tomato puree, oregano, basil, and sugar. Stir well to combine and bring to a simmer.

Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.

To assemble the lasagne, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Top with a layer of lasagne, followed by a layer of 500 grams of ricotta cheese mixed with 50 grams of grated Parmesan cheese and 250 grams of shredded mozzarella cheese. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let the lasagne cool for a few minutes before slicing and serving.