Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic, oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky).
Preheat the oven to 95 degrees C. Grease a 20x30cm baking dish.
While the sauce cooks melt 2 tablespoons butter in a saucepan. Add the flour into the butter and stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagne. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt and pepper.
Soak the lasagne in water for 30 seconds.
Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagne sheet and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper and the reserved cheese.
Bake the lasagne 40 to 50 minutes, until the top of the lasagne is golden brown.