Vegetarian Traditional Greek Pastitsio
Savor the comforting flavors of Greece with this Vegetarian Traditional Greek Pastitsio, a delightful twist on the classic dish. Layered with tender penne or ziti pasta, a rich lentil and tomato sauce infused with aromatic cinnamon, oregano, and thyme, and topped with a creamy Parmesan béchamel, this meat-free pastitsio is bursting with Mediterranean charm. Perfect for vegetarians looking for hearty, satisfying options, this recipe transforms a traditional favorite into a nutritious and flavorful meal. The golden breadcrumb topping adds irresistible texture, while simple ingredients like carrot, celery, and garlic create a vibrant base. Ready in just 90 minutes, this dish is ideal for special gatherings or cozy dinners, sure to impress with its authentic taste and wholesome appeal.
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Recipe Information
Ingredients
- 400 grams penne or ziti pasta
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 100 milliliters dry red wine (optional)
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoons dried thyme
- 200 grams lentils (cooked or canned, drained)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 500 milliliters milk
- 100 grams Parmesan cheese, grated
- 0.25 teaspoons nutmeg, freshly grated
- 2 egg yolks
- 2 tablespoons breadcrumbs
Instructions
Preheat the oven to 180°C (350°F).
Cook the pasta in salted boiling water until just shy of al dente, as it will continue to cook in the oven. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened.
Stir in the tomato paste and cook for 1 minute to intensify the flavor. Add the crushed tomatoes, red wine (if using), cinnamon, oregano, thyme, and lentils. Simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
While the sauce simmers, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring, until thickened.
Remove the saucepan from heat and stir in Parmesan cheese, nutmeg, and egg yolks. Mix well until smooth.
Grease a 9x13-inch (23x33 cm) baking dish. Spread half of the pasta in an even layer, then pour the lentil-tomato sauce on top.
Layer the remaining pasta over the sauce and pour the béchamel sauce evenly over the top. Sprinkle with breadcrumbs.
Bake for 30-35 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 65.5 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2142 mg | 165% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4283 mg | 91% | |
*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.
