Heat the olive oil & melt the butter in a frying pan.
Add the minced meat to the pan & season with salt, pepper & meat seasoning. Cook for 4 minutes over high heat, stirring occasionally.
Add the onions, garlic & Worchestershire sauce to the pan. Cook for 5 minutes over medium to high heat with the pan covered.
Add the tomatoes paste & tomatoes to the pan. Cook for 5 minutes over medium heat with the pan covered.
Add the tomato sauce & beef stock. Bring to boil. Simmer for 20 minutes.
Mix the béchamel sauce, salt, pepper & parsley together in a bowl.
Spray an oven dish with baking spray.
Start creating the lasagna layers by placing a layer of pasta sheet, tomato sauce, pasta sheet, béchamel sauce. Top the béchamel sauce with grated cheese. Repeat till the oven dish is filled to the top. Make sure the last layer is béchamel sauce. On top of the last layer place the mozzarella slices.
Cover the dish with foil. Cook in the oven for 1 hour. Uncover & cook for 10 minutes more.