Meatless Pastitsio
Savor the comforting flavors of Greece with this Meatless Pastitsio, a hearty vegetarian twist on the classic dish that's perfect for weeknight dinners or special occasions. Layered with tender penne pasta, a rich lentil-tomato filling infused with warm spices like cinnamon and allspice, and topped with a creamy, golden bechamel sauce, this baked casserole is as satisfying as it is wholesome. The addition of freshly grated Parmesan (or a vegetarian alternative) and a touch of nutmeg elevate the dish with irresistible aroma and depth. Ready in just 90 minutes and serving six, this crowd-pleasing recipe is ideal for anyone seeking a meat-free, Mediterranean-inspired comfort food. Whether you're catering to vegetarians or simply exploring new flavors, Meatless Pastitsio promises layers of goodness in every bite!
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Recipe Information
Ingredients
- 400 g Dry penne pasta
- 3 tbsp Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 400 g Cooked green or brown lentils (drained and rinsed)
- 400 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 60 g Unsalted butter
- 60 g All-purpose flour
- 750 ml Milk (warmed)
- 0.25 tsp Nutmeg (freshly grated, optional)
- 80 g Grated Parmesan cheese (or vegetarian alternative)
- 2 large Egg yolks
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch (23x33 cm) baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to the package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the lentils, crushed tomatoes, tomato paste, cinnamon, allspice, oregano, 1 teaspoon of salt, and black pepper. Simmer the mixture for 10-12 minutes until thickened. Remove from heat and set aside.
Prepare the bechamel sauce by melting the butter in a medium-sized saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the warmed milk, making sure to eliminate any lumps, and continue cooking until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
Add the nutmeg (if using), 0.5 teaspoon of salt, and half of the grated Parmesan cheese into the sauce. Remove from heat and whisk in the egg yolks until smooth.
Combine the cooked pasta with 1 tablespoon of olive oil and half of the bechamel sauce, mixing well to coat the noodles.
Spread half of the pasta mixture evenly across the bottom of the prepared baking dish. Top with the lentil filling, followed by the remaining pasta layer.
Pour the rest of the bechamel sauce over the top and sprinkle with the remaining Parmesan cheese.
Bake the pastitsio in the preheated oven for 35-40 minutes until golden and bubbly on top.
Let the dish rest for 10-15 minutes before slicing into portions and serving.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 863 mg | 18% | |
*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.
