Cook the pasta following the instructions on the package.

Put the tomatoes, 2 tablespoons of chicken broth, English sauce, tomato sauce, and cornstarch in a blender. Blend and then pour it into a pot to boil for 5 minutes.

Cook the chicken with some salt, 1 tablespoon of chicken broth, garlic, and achiote.

Stir-fry the beef with chile, onion, some salt, and 1 tablespoon of English sauce.

Spread 2 tablespoons of tomato sauce in the bottom of a casserole.

Place a layer of lasagna sheets, then a layer of beef and chicken, then a layer of tomato sauce, and finish sprinkling mozzarella. Repeat all the layers.

Bake in a preheated oven for 30 minutes at 180°c.