Vegetarian Pastitsio
Transform your dinner table into a Mediterranean dream with this hearty and flavorful Vegetarian Pastitsio! A meatless twist on the classic Greek comfort dish, this recipe layers tender penne or ziti pasta with a spiced lentil and tomato sauce, infused with the bold warmth of cinnamon, oregano, and thyme. Topped with a luxuriously creamy béchamel sauce enriched with Parmesan and a hint of nutmeg, this baked casserole emerges from the oven golden, bubbling, and irresistible. Perfect for vegetarians or anyone looking for a satisfying and wholesome dinner idea, this dish is a showstopper that pairs beautifully with a crisp Greek salad or crusty bread. Ready in just 90 minutes, it's a crowd-pleasing option that’s ideal for a cozy family meal or an impressive dinner party centerpiece.
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Recipe Information
Ingredients
- 400 grams penne or ziti pasta
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 200 grams brown lentils, cooked
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 200 milliliters vegetable broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 500 milliliters milk
- 0.25 teaspoons nutmeg, freshly grated
- 50 grams parmesan cheese, grated
- 2 large egg yolks
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté until softened, about 5 minutes.
Stir in the cooked lentils, tomato paste, crushed tomatoes, vegetable broth, cinnamon, oregano, thyme, salt, and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste and set the sauce aside.
To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes until golden but not browned.
Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 5-7 minutes. Stir in the nutmeg, parmesan cheese, and salt to taste. Remove from heat and let cool slightly.
Whisk the egg yolks in a small bowl. Slowly add a few tablespoons of the béchamel to the yolks, whisking constantly to temper them. Then stir the egg yolk mixture back into the béchamel sauce.
Preheat your oven to 180°C (350°F). Lightly oil a 9x13-inch baking dish.
Spread half of the cooked pasta in the dish. Pour the lentil sauce over the pasta and spread it evenly. Add the remaining pasta on top.
Pour the béchamel sauce over the top layer of pasta, spreading evenly. Sprinkle with additional parmesan cheese, if desired.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 65.9 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1575 mg | 121% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4328 mg | 92% | |
*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.
