Is lasagna improvise-able?

carrots and turnips are horrible in lasagna. Use something rich= sauteed leeks, ,onions, mushrooms, peas, brazil nuts, walnuts, spinach, kale,gluten ( you can buy 'mock duck' use that- its already cooked. get it at any asian shop.

Zucchini and other watery veg end to go mushy and lose any flavour unless you saute or rast theme before to get a roasted flavour.

If you have brazil/walnuts, leeks, onions, mushrooms or even baked tofu with enough soysauce added to it.

Bunging a load of carrots, corn, peas, zucchini and swedes is going to taste watery and old, with some pallid cheese sauce.

You want very umami, rich, salty/sweet flavours and a good texture which isn't mush.

It would help to know what ingredients you have on hand. Grated carrots, broccoli, thinly sliced zucchini, and spinach all work really well in vegetarian lasagna. A hearty, garlicy pesto sauce is a great way to up the flavor. For filling, you can do a simple blend of firm tofu (don't drain) and cauliflower, or if you don't have cauliflower, just the tofu with herbs and nutritional yeast to taste. You don't need the faux meat.

:)

Do you have spinach? I don't know much at all about vegan cooking, but I do know that I had a spinach lasagna about a week ago and it was really good. I'm sure mushrooms and tomatoes would be good as well.