Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
Add the vegetables and cook for 7-10 minutes or until they start to soften.
Add the garlic and herbs and cook for another minute before adding the chicken back in.
Pour in the tomatoes, stock, Balsamic and sugar.
Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
Remove from the oven, allow to rest for at least 10 minutes then slice and serve.