Preheat the oven to 180C
Cover the soya mince in cold water for a few minutes, then drain.
Boil a pan of water with the stock cube. When boiling add the soya mince and reduce heat to a simmer.
Slice the onion and mince the garlic. Saute in a large skillet.
Chop the peppers, courgette and mushrooms small and add to the skillet. Fry for 4-5 minutes until they soften, don't let the vegetables brown.
When the vegetables are ready mostly drain the soya mince (don't worry if some stock is left over) and add this to the vegetables.
Stir in the bolognaise sauce. Once bubbling reduce the heat and simmer.
Meanwhile make the white sauce following instructions below.
Once this is ready turn off the heat and take a large oven dish. Spoon some of the bolognaise mixture to cover the bottom. Place lasagne sheets on top ensuring the pasta does not overlap. You may want to break some pieces to the right shape to fit your dish.
Spoon on about 1/3 of the white sauce mixture and cover the pasta sheets evenly. Take care with the edges and corners to ensure they are covered as it will not cook properly otherwise. Optional: add a layer of grated cheese or sprinkle some nutritional yeast for a cheesier flavour.
Repeat another two layers of bolognaise, lasagne sheets, and white sauce.
Cover the top layer with grated cheese or nutritional yeast, breadcrumbs or crushed crisps.
Serve with salad, potatoes, or garlic bread.
Heat the oil in a saucepan
Once hot add the flour and stir constantly for 4 minutes. Reduce heat if it starts to stick.
Add the soya milk and stir until the sauce begins to thicken. This will be approximately after a few minutes of boiling.
Remove from the heat and add the nutritional yeast, salt and pepper.