Fry beef with garlic granules in a pan over medium heat. When brown all over, drain off any excess fat. Set aside.
In a large saucepan, add pasta sauce, passata and 1 teaspoon oregano; set aside.
In a frying pan, heat olive oil. Saute garlic and onions for about 5 minutes. Transfer to the sauce and add the minced beef. Cook for 15 to 20 minutes.
In a medium bowl, mix together ricotta cheese, eggs, milk and remaining oregano.
In a 23x33cm or similar sized baking dish, pour just enough sauce to cover the bottom. Arrange 3 lasagne sheets over the top. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella; repeat layering.
Finish with a layer of lasagne and remaining sauce. Sprinkle with Parmesan cheese and bake covered in preheated oven for 30 minutes. Uncover and bake for a further 15 minutes.