For Bechemel sauce, warm up 2 tbsp butter and add 2 tbsp maida and cook it for a couple of mins for the raw taste to go away. Then add milk slowly (half bowl at a time) and keep stirring continuously to avoid lumps. Add salt and white/pepper when done.

Boil enough water in a pan, add some salt and lil oil and cook pasta sheets on both side. Take it out, put it in a plate and brush oil on both sides to avoid sticking with each other.

For filling, heat oil, add garlic, onion, cubed carrots, mushroom, spinach, corn or any other veggies of your choice. Add some tomato paste / pasta sauce (optional) and salt & pepper.

Finally layering / assembly Grease the dish, layer the sauce, pasta sheets, veggies and cheese alternatively (you can add some seasoning like oregano, herbs etc) at this stage. Finally add some cheese, cover with aluminium foil and cook for 30 mins, at preheated oven of 180 degree

After 30 mins take out the foil, and cook for another 15 mins till the cheese turns brown.

Let it stand for another 5 mins and enjoy 🙂

Note: you can layer it and keep it ready. Put it in the oven when ready to cook.