for the tomato sauce: 3 tablespoons olive oil 2 ga minced 1 (28 ounce) can crushed tomatoes salt & pepper to taste 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 2 tablespoons finely chopped fresh basil for the bã©chamel sauce: 5 tablespoons of butter 1/4 cup all-purpose flour 2 1/2 cups milk salt