Preheat oven to 400 degrees F.

In food processor, combine sundried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas and hemp seeds until well combined (small chunks are fine). Set aside.

In large frying pan over medium-high heat, add avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt and amino acids until moisture has evaporated and vegetables are cooked, about 7 minutes.

Stir in walnut “meat.” Continue cooking 1 minute.

On bottom of baking tray, place 8 tablespoons sauce. Lay lasagna sheets over sauce in single layer; top with 5 tablespoons sauce so noodles are completely covered in layer of sauce. Sprinkle on vegan ground “meat.” Next, add about 1/2 cup cheese and some cherry tomatoes. Repeat step to create second layer.

For the third layer, include only sauce, cheese and cherry tomatoes. Sprinkle fresh basil over top. Bake 35 minutes, until lasagna is cooked through.