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Prepare the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant. Add the bell peppers and zucchini. Season with salt, pepper, oregano, and smoked paprika. Cook for 5–7 minutes until softened. Set aside.
Make the White Sauce:
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually add milk, whisking continuously to avoid lumps. Cook until thickened, then season with salt, pepper, and nutmeg. Remove from heat.
Assemble the Lasagna:
Preheat oven to 375°F (190°C). In a greased baking dish, layer sliced potatoes to cover the base. Add a layer of sautéed vegetables, spoon some white sauce, and sprinkle a mix of mozzarella and cheddar. Repeat layers until all ingredients are used, finishing with a generous topping of cheese and sauce.
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbling. Let rest for 10 minutes before serving.
Serving and storage tips:
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