Here’s a link to my spag bol recipe which I occasionally bulk up so I have a meal the next day that I can transform into lasagna.
otherwise read this –
I used TVP or Soya mince for my vegan lasagnas. 1 cup dried mince usually yields about a 1 1/2 to 2 cups mince once rehydrated. You can sub with vegan mince or 2 cans green lentils.
Simply add the dry mince to a bowl, cover with water so that its about an inch above the mince. It usually takes under five minutes for it to swell and rehydrate. Then simply rinse it out in a sieve and put it back in the bowl to add to your sauce.
You can sub fresh tomatoes with tinned tomatoes.
Sub Passata for about 2 tbsp tomatoe purée plus 3/4 cup water.
Find it online: https://theveganhoneypot.ie/mains/divinely-saucy-vegan-lasagna/