Sauté the onion in a little extra virgin olive oil. Add the chopped carrots with a splash of water and cook for 5 minutes. Add the peas and cook for another 7 minutes. The vegetables should stay crisp. Meanwhile, roast the two whole bell peppers in the oven at 400°F (200°C) for 20 minutes. Place them in a paper bag to cool, then peel and slice them into strips.

Slice the zucchini lengthwise and grill them. For the béchamel, put the flour in a saucepan and whisk in a little oat milk to avoid lumps. Add the rest of the oat milk and cook over low heat, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.

Take a baking dish and start assembling the lasagna, alternating layers of vegetables and béchamel. Finish with a layer of béchamel and a few pieces of vegetables on top for decoration. Bake for 30 minutes at 350°F (180°C), or adjust the time based on your oven.

This kind of lasagna is something everyone can enjoy. It's vegan, but I think anyone would appreciate it. Give it a try! You can use regular milk instead of the plant-based drink and classic fresh lasagna noodles if you prefer a non-vegan version. Enjoy! See you in the next recipe!