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Heat the olive oil in a large pot over medium heat.
Once hot, add the onion and cook for 3-4 minutes until it begins to soften. Follow with the garlic, cooking for an additional minute.
Add the vegan mince/ground to the pot and fry for 2-3 minutes, stirring occasionally, until browned.
Add the dried herbs, salt, sugar, black pepper, chopped tomatoes, tomato puree and stock/broth. Bring to a simmer and cook for 10 minutes, stirring occasionally and crushing any large pieces of tomato with your spoon.
Break the lasagna sheets into quarters and add them to the pot along with the 120ml boiling water. Ensure the lasagna sheets are submerged. Cover the pot with a lid and let it simmer for 10 minutes, stirring occasionally, or until the pasta is al dente and the soup has thickened slightly.
To serve, ladle the soup into bowls, topping each with a dollop of vegan cream cheese (or Oatly creme fraiche).
Garnish each serving with fresh parsley or basil.