Add the mince substitute to a large pan. Cook until brown or warmed through. Remove mince from the pan and set aside.
Finely dice the onion and mince the garlic.
Add onion to the pan with 1 tablespoon of olive oil, cook on low heat for 4-5 mins.
Add garlic to the onions and cook until everything has turned translucent.
Add the oregano, parsley, basil, and salt to the onion and garlic mixture, and stir through.
Turn the heat up to medium and add the vegan red wine. Reduce the wine by half.
When wine has reduced add the passata to the pan (add a little water to the jar and shake and pour this into the pan).
Add the sugar and stock to the pan along with adding the plant mince back to the pan.
Turn heat to low and allow to simmer while making the white sauce. Stirring occasionally.
On low heat, slowly heat the vegan butter in a medium size pot until melted.
Add the plain flour to the melted butter and mix with a whisk until combined. Cook this mixture stirring frequently for 3-4 minutes. Whilst doing this add the mustard, salt, pepper, and nutmeg to the roux.
Add the plant milk in very small increments, making sure the liquid has fully incorporated before adding more.
Continue adding the plant milk until the mixture has become loose (a thick milk texture) you can now add the rest of the plant milk.
Slowly bring the white sauce up to a soft boil and keep it boiling for 4-5 minutes or until the white sauce has thickened up. One tip to know when thickened is that the white sauce should leave a think coating on the back of a spoon.
Reduce the heat on the white sauce to very low
Preheat the oven to 180° C or 350° F
In a 8 x 8 dish (or one of similar size), place a thin layer of the red sauce on the bottom of the dish. Cover this layer with pasta sheets (do not overlap the sheets too much, and try to cover all visible arrays with pasta, this is done by breaking up the sheets into smaller pieces and placing as needed).
Next add a layer of white sauce onto the placed pasta sheets (add enough to cover the pasta sheets entirely) add the cheeses to the top of the white sauce.
Top the white sauce layer with more pasta sheets.
Add a thick layer of red sauce to this layer and top with pasta sheets.
Keep adding these layers until you run out, or reach the top of the dish. The top layer should be a very thick layer of white sauce. Top this layer with extra vegan cheese.
Cook in the middle shelf of the oven for 50 minutes to 1 hour.
Take out of the oven and leave for 15 minutes before slicing and serving.

For the red sauce:
800 gram or 28 oz plant based mince beef substitute
680 gram or 24 oz jar of passata
2 large cloves of garlic
1 large onion (white or yellow)
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/4 tablespoon salt
1/2 tablespoon dried parsley
60 ml or 1/4 cup vegan red wine
1 teaspoon white sugar
1 Vegan 'beef' stock cube or 1 tablespoon powder (vegetable or vegan-friendly stock can also be used)

For the white sauce (bèchamel):
100 gram or 7/8 cup plain flour
70 gram or 1/3 cup vegan butter
1 L or 4 cup plant based milk
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 teaspoon English mustard powder (2 teaspoon if using English mustard paste)

Other ingredients:
No egg lasagne sheets (dried box, or fresh)
Vegan parmesan style cheese
Vegan grated cheddar style cheese