Break up the beyond burgers in so they form a 'mince' consistency (you can do this further as they start to cook below)

Heat up oil in large pan and add onion, carrot and garlic. Sautee for 5 minutes then add the paprika and fry for another 2 minutes.

Add mince and fry for 5 minutes ensuring the burgers have broken up to form mince

Add remaining 'meat' sauce ingredients and simmer until sauce has reduced and thickened and tomatoes broken down (took about 25 minutes for me)

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface – keep whisking until the sauce is thick (around 10 minutes).

Preheat the oven to 180 C

Reserve a quarter of the béchamel and set aside. In a lasagna tin wide enough to accommodate three pasta sheets width-ways, place a layer of the meat sauce. Top with three sheets of lasagna pasta, followed by a layer of béchamel and then repeat the process until you have four meat, pasta and béchamel layers. I like to add a sprinkling of cheese to each layer. Place in the oven for 20 minutes

While the lasagna cooks, whisk together the tapioca starch and the water until smooth. Add the tapioca slurry to the rest of the béchamel and whisk to combine. Set aside.