Chop and fry onions in a large pan in vegetable oil until soft. Take the Meatless Farm mince out the pack in its block and brown on one side, then turn over and brown the other side – then start breaking it up and fry until fully browned.
Add the spices, holding back 1 tsp garam massala for later. Cook through then add the passata, yoghurt, peas and season with a good pinch of salt and allow to simmer.
In the meantime chop and boil the carrots and cauliflower.
Once cooked add the carrots and cauliflower to a blender along with the oat milk, cornflour, soy sauce, nutritional yeast, garam masala and a pinch of salt and blend until smooth. This will be your white sauce to top the lasagne.
Layer up the keema with lasagne sheets in between each layer in a large oven dish. Once all the keema is used up, top the lasagne with the oat milk mixture from the blender, sprinkle with breadcrumbs, the crispy onions and a drizzle of oil and bake in the oven on 180c for 35 minutes.
Serve with onion salad, minted yoghurt and poppadoms.