How to make it

  • Put all the chopped veggies in a big bowl. Toss well with the oil and seasoning.
  • Turn out onto a foil lined baking tray .
  • Grill on high for 20 minutes, stirring once after 10 minutes to ensure both sides of veggies roasted
  • Put the garlic and onions into a pan with the olive oil. Add the oregano and red chili flakes. Now sauté on low flame for approx 5 minutes till the onions and garlic are soft, and the flavours mature. Make sure the garlic doesn’t brown.
  • Add the tomatoes + puree + seasoning. Simmer, covered for 20-25 minutes, until done, and the oil is visible on the sides.
  • Cool a bit, and then run the hand blender through it for a slightly smoother sauce. (Works better with kids this way).
  • Melt the butter in a heavy bottom pan.
  • Add the flour and mix in well with a whisk, and cook for 2-3 minutes whisking constantly.
  • Add the milk bit by bit, mixing in with the whisk.
  • It will thicken once it boils for a while.
  • Now add the grated cheese and salt.
  • Take off heat and set aside. It will continue to thicken as it stands.
  • Preheat oven to 180 deg C .
  • Take a 9 X 13 glass pie dish.
  • Put a layer of ½ the cooked pasta. Top with ½ the pasta sauce. Sprinkle with ½ the chopped basil leaves.
  • Put a second layer of the remaining cooked pasta, then the rest of the pasta sauce and remaining basil leaves.
  • Spread the white sauce over the top, making holes with a skewer in a few places for the white sauce to seep in.
  • Sprinkle the breadcrumbs evenly over the dish, and bake for 15-20 minutes till the top in lightly browned.
  • Allow to stand for 10-15 minutes in oven, and then serve with a green salad if you like.
  • Note: This can be put together till the white sauce stage on the day before. Cover tightly with cling wrap and refrigerate. Microwave for 3-4 minutes the next day, sprinkle the breadcrumbs, and bake as above.

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