In a frypan over medium heat season mince with garlic powder. Brown the meat and drain.
In a large saucepan add pasta sauce, tomato puree and oregano; set aside.
In a frypan heat olive oil then saute garlic and onions for about 5 minutes. Add the sauteed onions and garlic along with the meat into the tomato sauce and cook for 15 to 20 minutes.
Combine mozzarella and provolone cheeses in a medium bowl.
In a medium bowl mix ricotta cheese, eggs, milk and oregano.
Layer a 20x30cm baking dish with just enough sauce to cover the bottom of the dish. Lay three lasagne noodles in the dish. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
Bake covered in a preheated oven for 30 minutes. Uncover and bake for 15 minutes.