For the pasta sauce, cut the onions and sautée it with the pressed garlic cloves in some olive oil. Add the fresh tomatoes, which are cut into quarters, and season with salt, pepper and paprika powder. Add the tomato passata and let it simmer on low heat.
Meantime, prepare the vegini ground beef. Fry it in a pan with some oil and crush it into smaller pieces while frying.
Prepare the bechamel sauce and add the fried vegini ground beef to the tomato sauce.
Layer the tomato sauce and lasagna sheets alternately into the lasagna form and finalise with a layer of vegan cheese on top. Bake it for about half an hour at 180 degrees and garnish with fresh basil before serving.