Venezuelan Lasagna (Pasticho)

For the meat sauce:
In a large skillet or saucepan, heat olive oil and cook onion and garlic for 5 minutes, until softened. Add beef, soy sauce, and Worcestershire sauce, and cook, until beef is browned. Add remaining ingredients of the meat sauce and simmer for 30–45 minutes. The sauce should thicken. Season to taste.

For the bechamel sauce:
While red sauce is simmering, prepare the bechamel sauce. In a saucepan, over low heat, melt butter. Stir in flour and cook for a few minutes, stirring, until mixture is bubbly. Be sure to not allow the mixture to brown. Gradually add milk, and cook, stirring, until sauce thickens and becomes smooth. Add nutmeg and cheese and stir. Season to taste.

To assemble the lasagna:
Preheat oven to 350°F.

Spread a thin bechamel sauce layer on the bottom of the 9 x 13 baking dish. Cover with a layer of lasagna noodles. Spread 1/3 of the meat sauce. Top with another layer of the lasagna noodles. Now spread a thicker bechamel sauce layer (about 1 cup) and sprinkle 1/3 mozzarella cheese and 2 tablespoons Parmesan cheese. Top with another layer of the lasagna noodles. Spread another 1/3 of the meat sauce, covering it once again with lasagna noodles. Top with one more bechamel and cheese layer. Cover with lasagna noodles and spread the last 1/3 of the meat sauce. Cover with the last layer of the lasagna noodles. Spread the remaining bechamel sauce and sprinkle with the remaining cheeses.

Cover with foil and bake, covered, for 30 minutes. Then remove the foil and bake a little bit more, until the cheese melts.