Description
This Vegan Pastitsio is a comforting Greek-inspired casserole featuring layers of al dente pasta, a rich lentil-based tomato sauce seasoned with warm spices, and a creamy, homemade vegan béchamel sauce. Perfect for a hearty plant-based meal that satisfies all tastes, baked to golden perfection.
Ingredients
Scale
Pasta & Baking
- 1 lb (450g) pasta (ziti or penne works well)
- 1 tablespoon olive oil (for greasing the baking dish)
Meat Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, grated or finely chopped
- 1 cup lentils (or vegan ground meat)
- 1 (14 oz) can crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
Vegan Béchamel Sauce
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 1/2 cups unsweetened plant-based milk (almond, soy, or oat milk)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Instructions
- Cook the Pasta: Preheat the oven to 350°F (175°C). Cook the pasta according to the package instructions until al dente. Drain and set aside. Grease a large baking dish (about 9×13 inches) with olive oil to prevent sticking.
- Make the “Meat” Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. Add the grated or finely chopped carrot and cook for another 2-3 minutes until tender.
- Add the Lentils: Stir in the lentils (or vegan ground meat) to the skillet. Cook for 5 minutes, breaking up clumps if using vegan ground meat to create a crumbly texture similar to ground meat.
- Add the Tomatoes and Spices: Mix in the crushed tomatoes, tomato paste, and red wine (if using). Season with dried oregano, ground cinnamon, ground allspice, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes until the sauce thickens, stirring occasionally. Adjust seasoning to taste and fold in fresh parsley if desired for extra herbal brightness.
- Make the Vegan Béchamel Sauce: In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the plant-based milk while whisking continuously to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Season the Béchamel: Once thickened, stir in ground nutmeg, salt, black pepper, and nutritional yeast if using. Blend well and remove from heat to keep warm.
- Assemble the Pastitsio: Spread half of the cooked pasta evenly in the greased baking dish. Layer the lentil “meat” sauce over the pasta, spreading uniformly. Add the remaining pasta on top of the sauce layer, then pour and spread the béchamel sauce evenly over the entire casserole.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the top turns golden and bubbly. For a crispier crust, broil on high for 2-3 minutes at the end, watching carefully to avoid burning.
- Cool and Serve: Remove from the oven and let the pastitsio rest for 10-15 minutes to set before slicing. Garnish with fresh parsley or extra nutritional yeast if desired. Serve warm.
Notes
- Red wine adds depth but can be omitted or replaced with vegetable broth.
- Lentils can be substituted with vegan ground meat for a different texture.
- Choose a plant-based milk that has a mild flavor such as almond or oat milk.
- Broiling at the end is optional but gives a nice crispy topping.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
