Prepare the Vegetables: Boil the potatoes until tender. Once cooked, drain and let cool slightly before slicing them into thin rounds.

In a pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until fragrant.

Add the grated carrot and chopped bell peppers. Season with salt and pepper, and cook for about 15 minutes until the vegetables are tender.

Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat.

Stir in the flour and cook for 1-2 minutes until it forms a roux.

Gradually add the milk, whisking continuously until the mixture thickens. Season with salt and pepper to taste.

Stir in half of the grated cheese until melted and smooth.

Assemble the Lasagna: Preheat your oven to 180°C (360°F).

In a baking dish, start layering: begin with a layer of sliced potatoes, followed by a layer of the sautéed vegetables, a layer of cheese sauce, and a layer of grated cheese.

Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.

Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

Serve: Allow the lasagna to cool for a few minutes before slicing. Serve warm and enjoy your delightful meal!