1. Peel and chop the onion and garlic.

2. Peel and finely dice the carrots.

3. Quarter the bell pepper, remove seeds and membranes, then wash, dry, and chop it.

4. Heat olive oil in a large pan and sauté the onion cubes for 2 minutes. After that, add garlic, carrots, and bell pepper, and fry the vegetables vigorously for about 5 minutes.

5. Add honey and sauté briefly, then deglaze everything with the canned tomatoes. Season with salt, pepper, and thyme and let simmer for about 5 minutes.

6. Preheat the oven to 220°C (convection). If your oven has a grill function, turn it on.

7. Wash the zucchini, cut into slices lengthwise, place on a baking tray lined with parchment, season with salt and pepper, brush with olive oil, and bake in the oven for about 15 minutes. Then remove from the oven, let cool slightly, and set the oven to 170°C (convection).

8. Meanwhile, for the béchamel sauce, melt butter in a pot, whisk in flour and sauté for 3 minutes. Then gradually add the milk and bring to a boil, stirring vigorously. Season with salt, pepper, and nutmeg and remove from heat.

9. In a baking dish (approximately 22 x 35 cm), layer the vegetable sauce, lasagna sheets, béchamel sauce, and grilled zucchini alternately. The last layer should be béchamel sauce.

10. Drain the mozzarella, slice it thinly, and distribute it over the lasagna along with the grated Grana Padano.

11. Bake the lasagna for about 35 minutes. Then let it cool slightly, cut it into pieces, plate with a spatula, and serve.