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Pre heat the oven to 360°F.
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Heat olive oil in large frying pan on medium to high heat. Add onion, thyme, garlic, mushrooms and sauté for 2 to 3 minutes, without colouring the garlic.
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Add mince crushing any lumps with a spoon, cook until ground beef is browned.
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Add the bay leaves, cloves, red wine and reduce heat to a simmer.
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Reduce wine by half, then add tomatoes, chickpeas and stir through.
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Cook for 30 minutes, season with salt and pepper.
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Lastly add parsley to sauce.
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In a saucepan; place soy milk, onion, cloves, bay leaf and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.
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Once milk has boiled, turn off heat and strain into a bowl. Put strained milk back into the pot on low heat.
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Combine cornflour and water together to make a smooth paste and add to the milk. Stir until the sauce thickens approx 2-3 minutes.
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Add salt & pepper to taste.
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In a baking dish, pour ½ cup of beef & mushroom sauce over the base.
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Cover with a layer of lasagna sheets. Cover the sheets with enough meat sauce to cover pasta.
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Next pour ¼ cup of white sauce over the meat sauce.
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Repeat with pasta, beef and white sauce until 4 layers of lasagna are made.
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Finish with white sauce on top.
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Bake in the oven for 30 to 35 minutes
