Preheat the oven to 350ºF or 180ºC and cook the lasagna noodles according to package directions. Set aside 2 cups (200 g) of vegan mozzarella cheese for the top layer.
While the pasta is cooking, add the oil to a skillet and when it’s hot, add the garlic and onion. Cook over medium-high heat for 5 minutes, stirring occasionally.
Add the vegan ground beef, stir and cook until golden brown (about 5 to 10 minutes), stirring occasionally.
Add marinara sauce, dried oregano or Italian seasoning, and black pepper, stir and cook for 5 more minutes, also stirring occasionally.
To assemble the vegan lasagna, spread 1 cup (240 ml) of the vegan meat sauce in the bottom of a 9×13 casserole dish (about 23x33 cm).
Add 4 lasagna noodles lengthwise, overlapping a bit.
Add ⅓ of the remaining vegan meat sauce.
Add half of the remaining vegan ricotta.
Add half of the remaining vegan mozzarella.
Add 4 noodles, half of the remaining vegan meat sauce, the remaining vegan ricotta, and the remaining vegan mozzarella.
Cover with the last 4 lasagna noodles and add the remaining vegan meat sauce.
Cover with foil and bake for 45 minutes.
Uncover and sprinkle the previously set aside 2 cups of vegan mozzarella (200 g).
Bake uncovered for 15-20 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Remove the lasagna from the oven and allow it to cool for at least 30 minutes.