Dairy-Free Traditional Greek Pastitsio
This Dairy-Free Traditional Greek Pastitsio is a delightful twist on the classic Mediterranean comfort food, perfect for those with dairy sensitivities or dietary preferences! Featuring tender gluten-free pasta layered with a rich and aromatic spiced meat sauce, this recipe is crowned with a creamy dairy-free béchamel made from almond milk and gluten-free flour with hints of nutmeg. Packed with warming spices like cinnamon, oregano, and thyme, this dish delivers the authentic flavors of Greece without compromising on diet-friendly alternatives. Easy to prepare with basic pantry ingredients, it’s baked to golden perfection and makes a hearty, crowd-pleasing meal for family gatherings or weeknight dinners. Enjoy this indulgent yet accessible recipe that offers tradition, taste, and inclusivity in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 500 grams Ground beef or lamb
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 grams Gluten-free penne or ziti pasta
- 2 large Eggs
- 3 cups Unsweetened almond milk (or other dairy-free milk)
- 4 tablespoons Dairy-free butter
- 4 tablespoons All-purpose gluten-free flour
- 0.25 teaspoons Nutmeg
- 1 cup Dairy-free shredded cheese (optional, for topping)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the ground beef or lamb to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, canned crushed tomatoes, cinnamon, oregano, thyme, salt, and black pepper. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Set aside once done.
While the sauce is simmering, bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside.
In a small bowl, beat the eggs and toss them with the cooked pasta to coat evenly. This helps bind the layers together.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a tablespoon of olive oil.
To prepare the dairy-free béchamel, heat the dairy-free butter in a medium saucepan over medium heat until melted. Whisk in the gluten-free flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the unsweetened almond milk, making sure to avoid lumps. Stir continuously until the mixture thickens, about 5-7 minutes. Add the nutmeg and season with salt and pepper to taste. Remove from heat.
To assemble, spread half of the pasta evenly across the bottom of the baking dish. Add the meat sauce in an even layer, then cover with the remaining pasta.
Pour the dairy-free béchamel sauce over the top layer of pasta, spreading it out evenly. If desired, sprinkle dairy-free shredded cheese on top.
Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
Allow the pastitsio to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.7 g | 378% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5835 mg | 254% | |
| Total Carbohydrate | 527.1 g | 192% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 34.9 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1968 mg | 151% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4458 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
