This is an easily customizable recipe, especially when it comes to the vegan ragù — we used zucchini, eggplant, carrot, bell pepper and mushrooms for the vegetable filling, but you can get really creative here! Don’t stress over this step; pretty much any vegetable you find in your fridge will do. We’ve made this lasagna with carrots only, eggplant only, we’ve added cauliflower or lentils – the latter makes the sauce chewier and even higher in protein. We recommend that you chop the veggies really finely with a knife or use a food processor! You can even blend the cooked veggies into the sauce with an immersion blender.