Pastitsio with vegetables by Argyro - Awesome

Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender.

Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor.

Remove the clove of garlic ten minutes later and add a little oregano.

Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses.

Do this twice, to make two layers in the same order.

Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender. 

Then add the flour and mix constantly so that it cooks nicely.

Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps.

When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed.

Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!