In a casserole dish sauté the onion in olive oil for 4 minutes, stir in the Beyond Mince and break it up with a wooden spoon. Add garlic and carrot and stir until fragrant.
Add in the remaining sauce ingredients. Cover with the casserole lid and turn the heat down, allowing to simmer for 20 minutes.
Meanwhile, to make the vegan bechamel, melt some VIOBLOCK in a saucepan and add flour. Stir until golden and fragrant for abour 2-4 minutes. Pour in oat milk and vegan cream whilst whisking constantly. Add in Violife Mozzarella flavour grated and nutmeg and continue to whisk until melted and creamy. Remove from heat and set aside.
To assemble the lasagna, grease an ovenproof dish and spread some sauce to the base.
Top with a layer of lasagna, sauce, bechamel, Violife Mozzarella flavour grated and another layer of lasagna. Repeat this layering until you have used up all the ingredients and finish up with a layer of bechamel and a sprinkle of Violife Mozzarella flavour grated.
Cover and place in a preheated oven at 200°C for 30 minutes and uncovered for another 20 minutes.
Allow the lasagna to sit for about 10 minutes before serving. Garnish with fresh basil leaves and enjoy!