Preheat the oven to 180C/350F.
Heat oil in a non-stick pan and place over medium heat. Once hot, add the garlic and onion and cook until fragrant. Add the ground beef substitute and cook until no longer pink.
Add the remaining sauce ingredients and bring to a boil. Once it starts to boil, reduce the heat to low and let everything simmer, covered, for 15 minutes.
Once the sauce is done, prepare the white sauce. Add vegan butter into a small saucepan and place over medium heat. Once melted, whisk in the flour until a paste forms. Slowly whisk in the milk, half a cup at a time. Continue letting it simmer until it has thickened. Fold through the vegan cheddar cheese until fully incorporated.
Lightly grease a large baking dish. Spread a thin layer of the vegan meat sauce to the bottom. Cover with lasagna sheets then add a generous layer of the meat sauce. Add some white sauce, then a sprinkle of cheese. Repeat the process until all the lasagna sheets and sauce is used up. Sprinkle the top with the remaining cheeses.
Bake for 20-25 minutes, or until the cheese is bubbling.
NOTES
TO STORE: Place the leftovers in airtight containers to store for up to 4 days.
TO FREEZE: Either freeze the lasagna in its dish or portion it into single servings. Frozen lasagna will keep well for up to 6 months.
TO REHEAT: You can reheat it in the microwave for 20-30 seconds or in a pre-heated oven.
