Description
This Vegan Pastitsio is a comforting Greek-inspired casserole featuring layers of tender pasta, a flavorful lentil-based ‘meat’ sauce, and a creamy vegan béchamel sauce. Perfect for family dinners or meal prepping, this plant-based take on a classic dish combines rich Mediterranean spices, hearty lentils, and a luscious, dairy-free sauce, baked to golden perfection.
Ingredients
Scale
For the Pasta
- 1 lb (450g) pasta (ziti or penne works well)
- 1 tablespoon olive oil (for greasing the baking dish)
For the Lentil “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)
For the 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 olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. Add the grated carrot and cook for another 2-3 minutes to soften it.
- Add the Lentils: Stir in the lentils or vegan ground meat substitute. Cook for 5 minutes, breaking up any clumps if using vegan ground meat, allowing the mixture to brown slightly and combine flavors.
- Add the Tomatoes and Spices: Mix in crushed tomatoes, tomato paste, and red wine if using. Season with oregano, cinnamon, allspice, salt, and pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning and stir in fresh parsley if desired for extra flavor.
- Make the Vegan Béchamel Sauce: In a medium saucepan, melt the vegan butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown. 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 thick and creamy, stir in ground nutmeg, salt, black pepper, and nutritional yeast if using for a cheesy flavor. Remove from heat and set aside.
- Assemble the Pastitsio: In the greased baking dish, layer half of the cooked pasta evenly. Spread the lentil “meat” sauce over the pasta. Top with the remaining pasta, then pour the béchamel sauce evenly over the top, smoothing it out with a spatula.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the top is golden and bubbling. For a crispier crust, broil for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Cool and Serve: Allow the pastitsio to cool for 10-15 minutes before slicing. This helps the layers set for cleaner slices. Garnish with fresh parsley or sprinkle extra nutritional yeast if desired, then serve warm.
Notes
- You can substitute the lentils with a store-bought vegan ground meat alternative for convenience.
- If red wine is not available or preferred, substitute with vegetable broth or omit entirely.
- Use gluten-free pasta and flour if you require a gluten-free version.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
- Adjust the seasoning and spices to suit your taste preferences; pastitsio traditionally uses cinnamon and allspice for a warm, complex flavor.
