Heat 3 Tbsp olive oil in a saucepan. When the oil is hot, fry the carrot and onion.
When the onion is golden brown, add the minced burger meat and cook 7-8 minutes until brown. Add the wine and let the alcohol evaporate.
Add the tomatoes, season with salt and pepper to taste and cook for another 10 minutes.
Meanwhile, melt butter in a saucepan. Add flour and cook for a few seconds. Whisking constantly, slowly add almond milk to avoid clumps. Stir until it thickens to the texture of béchamel sauce. Add salt and pepper to taste.
In a pot with plenty of boiling water, cook the lasagne sheets as indicated on the packaging. Place them individually on a clean, damp cloth so they don’t stick.
Preheat oven to 180°C. In a buttered baking dish, create a layer of pasta. Add a layer of tomato sauce then béchamel sauce and top it with a tsp of butter.
Repeat, layering the ingredients. Finish off with a good layer of béchamel, grated cheese and a tsp of butter.
Put the lasagne in the oven and bake at 180°C for 15 minutes or until cheese is melted.