If you’ve ever craved a hearty, comforting Greek dish but want to keep things totally plant-based, this Vegan Pastitsio Recipe is your soon-to-be favorite go-to. Imagine layers of perfectly cooked penne pasta smothered in a rich, spiced lentil tomato sauce, all topped with a luscious, golden dairy-free béchamel baked to bubbly perfection. Every bite offers a beautiful dance of cinnamon and nutmeg with savory herbs and creamy texture, delivering pure comfort without an ounce of meat or dairy. Whether you’re a longtime vegan or simply exploring new flavors, this dish will quickly become a staple on your dinner table.
Ingredients You’ll Need
This recipe shines because it uses simple, wholesome ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role — the lentils bring protein and earthiness, the spices add warmth and depth, and the creamy béchamel ties everything together with indulgence and smoothness.
- 12 ounces penne pasta: The perfect pasta shape to hold the sauce and layers nicely.
- 2 tablespoons olive oil: Adds richness and helps soften the onions for a savory base.
- 1 medium onion (diced): Builds the foundational flavor with sweetness and aroma.
- 3 garlic cloves (minced): Gives the sauce a lovely fragrant punch.
- 1 teaspoon ground cinnamon: Brings authentic warmth that makes it uniquely Greek.
- ½ teaspoon ground nutmeg: Adds subtle nutty undertones to the béchamel and sauce.
- 1 teaspoon dried oregano: A classic herb brightening the tomato-lentil mixture.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 (14-ounce) can crushed tomatoes: The heart of the saucy layer.
- 1 (15-ounce) can lentils (drained and rinsed): The plant-powered protein that makes this dish satisfying.
- 1 tablespoon soy sauce: Adds umami and depth for a richer flavor profile.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient.
- 3 tablespoons all-purpose flour: The base for creating the velvety béchamel sauce.
- 2 tablespoons vegan butter: Gives the béchamel its creamy, buttery richness without dairy.
- 2 cups unsweetened plant-based milk (almond or soy): Keeps the sauce smooth and dairy-free.
- ¼ cup nutritional yeast: For a cheesy and slightly nutty flavor boost in the béchamel.
- ¼ teaspoon turmeric: Adds a beautiful golden color to the béchamel sauce.
- ¼ teaspoon black pepper: Provides a gentle heat and seasoning.
- ½ teaspoon salt: Balances the flavors in the sauce perfectly.
- ½ cup dairy-free shredded cheese (optional): For that melty, cheesy finish if you want to get extra indulgent.
- Breadcrumbs for topping: Creates a delightful golden crust with a bit of crunch.
How to Make Vegan Pastitsio Recipe
Step 1: Cook the Pasta
Start by boiling your penne pasta until it’s al dente — just tender enough to have a slight bite but not overcooked. This is key because the pasta will continue to bake later and you want it to hold its shape and texture. Once cooked, drain it and set it aside so it’s ready to be layered.
Step 2: Prepare the Lentil Tomato Sauce
Heat olive oil in a large skillet over medium heat, then toss in the diced onion. Let it soften and become translucent, stirring occasionally so nothing sticks. Once fragrant, add minced garlic, cinnamon, nutmeg, and oregano. Cooking these spices briefly unlocks their full aroma, making the sauce truly unforgettable. Stir in tomato paste before pouring in crushed tomatoes, lentils, and soy sauce. Simmer this hearty mixture for 10 to 15 minutes until it thickens beautifully and flavors meld together. Season with salt and pepper to your liking — don’t be shy here!
Step 3: Make the Dairy-Free Béchamel Sauce
In a separate saucepan, melt vegan butter over medium heat. Whisk in flour to form a smooth roux and cook for about a minute to cook out any raw flour taste. Gradually whisk in the plant-based milk to prevent lumps from forming, turning it into a creamy sauce. Add in nutritional yeast for cheesy depth, along with turmeric for gorgeous color, salt, and black pepper. Stir continuously until the béchamel thickens perfectly, then remove from heat.
Step 4: Assemble the Layers
Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread half of your cooked penne pasta evenly on the bottom. Pour the entire lentil-tomato sauce over the pasta layer, making sure it’s distributed nicely. Then cover with the remaining pasta, creating a layered effect. Finally, pour the béchamel sauce over the top, smoothing it out evenly. Sprinkle breadcrumbs over the béchamel, and add dairy-free shredded cheese if you want extra melty goodness.
Step 5: Bake to Golden Perfection
Pop the assembled dish into the oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is beautifully golden, bubbling, and has a slightly crispy crust. Let it rest for at least 10 minutes before slicing — this helps it firm up, so your slices hold together perfectly.
How to Serve Vegan Pastitsio Recipe
Garnishes
A sprinkle of freshly chopped parsley or oregano adds a fresh pop of color and herbal brightness to your dish. A drizzle of extra virgin olive oil right before serving elevates the flavors and adds a silky finish. You can also top with a few kalamata olives on the side to keep it authentic and Mediterranean.
Side Dishes
Serve your Vegan Pastitsio Recipe alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted vegetables like zucchini, eggplant, or bell peppers complement the earthy lentils wonderfully. For a lighter touch, a crisp cucumber and tomato salad with red onion makes a refreshing contrast.
Creative Ways to Present
Try layering individual servings in small ramekins for a charming personal presentation at dinner parties. Garnish each with fresh herbs and a sprinkle of nutritional yeast for an extra dash of flavor. For casual meals, serve it straight from the baking dish with rustic bread to mop up every delicious bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Pastitsio Recipe in an airtight container in the refrigerator for up to 4 days. It tastes just as good reheated and the flavors deepen after resting, making it perfect for meal prep or next-day lunches.
Freezing
This dish freezes beautifully. Portion the pastitsio into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight before reheating to maintain its structure and taste.
Reheating
Reheat individual portions in the microwave or warm the entire baking dish in a 350°F (175°C) oven until heated through. Cover with foil to prevent the top from drying out, uncover near the end for crisping the breadcrumb topping again.
FAQs
Can I use other types of pasta for this Vegan Pastitsio Recipe?
Absolutely! While penne is traditional and holds the sauce well, you can experiment with other shapes like rigatoni or ziti. Just make sure the pasta is sturdy enough to hold up to baking and layering.
What can I substitute for lentils if I want a different protein?
Great question! You can swap lentils with textured vegetable protein (TVP) or your favorite plant-based ground “meat” substitute. Adjust cooking time accordingly to ensure it’s well-seasoned and integrated into the sauce.
Is the béchamel sauce difficult to make without dairy?
Not at all! The secret is using a good plant-based milk and vegan butter paired with nutritional yeast for cheesiness. Whisking continuously prevents lumps, and you’ll get a creamy sauce that rivals traditional béchamel in no time.
Can I add red wine or other flavors to the tomato-lentil sauce?
Definitely! A splash of red wine added during the simmering stage adds depth and richness that pairs beautifully with the spices. Feel free to experiment with herbs like thyme or bay leaves to customize the flavor.
How do I make this recipe nut-free?
Simply choose a plant-based milk without nuts, such as oat or rice milk, for the béchamel. Everything else remains the same, ensuring the recipe stays delicious and allergy-friendly.
Final Thoughts
There’s something truly special about crafting a homemade vegan pastitsio that comforts like a warm hug but is full of vibrant, fresh flavors. This Vegan Pastitsio Recipe is a celebration of simple ingredients elevated into a show-stopping dish perfect for family dinners or special occasions. Once you try it, you’ll want to make it over and over — guaranteed. So grab those ingredients, roll up your sleeves, and get ready to enjoy every delicious bite!
Print
Vegan Pastitsio Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
Description
This Vegan Pastitsio is a comforting Greek-inspired casserole featuring penne pasta layered with a rich lentil and tomato sauce, topped with a creamy plant-based béchamel sauce, breadcrumbs, and optional dairy-free cheese. Perfectly spiced with cinnamon, nutmeg, and oregano, this plant-based dish offers a delicious and hearty meal that’s completely dairy-free and vegan-friendly.
Ingredients
Pasta and Sauce
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 (15-ounce) can lentils, drained and rinsed
- 1 tablespoon soy sauce
- Salt and pepper to taste
Béchamel Sauce
- 3 tablespoons all-purpose flour
- 2 tablespoons vegan butter
- 2 cups unsweetened plant-based milk (such as almond or soy)
- ¼ cup nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon salt
Topping
- ½ cup dairy-free shredded cheese (optional)
- Breadcrumbs for topping
Instructions
- Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Lentil-Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic, ground cinnamon, nutmeg, and dried oregano; cook for an additional minute until fragrant. Stir in tomato paste, crushed tomatoes, drained lentils, and soy sauce. Mix well and let the sauce simmer on low for 10 to 15 minutes until it thickens. Season with salt and pepper to taste, then remove from heat.
- Make Béchamel Sauce: In a separate saucepan, melt vegan butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute to remove the raw flour taste. Gradually add the plant-based milk while whisking continuously to prevent lumps. Stir in nutritional yeast, turmeric, salt, and black pepper. Continue cooking and whisking until the sauce has thickened to a creamy consistency. Remove from heat and set aside.
- Assemble Pastitsio: Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread half of the cooked pasta evenly on the bottom. Layer all of the lentil-tomato sauce mixture over the pasta. Then add the remaining pasta on top, spreading it evenly.
- Add Béchamel and Bake: Pour the prepared béchamel sauce evenly over the top layer of pasta. Sprinkle breadcrumbs generously over the béchamel sauce and add dairy-free shredded cheese if using.
- Bake: Place the assembled dish in the preheated oven and bake for 30 to 35 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove from oven and let rest for 10 minutes before slicing and serving to allow the dish to set properly.
Notes
- Substitute lentils with textured vegetable protein or plant-based ground meat for variation.
- For extra depth of flavor, add a splash of red wine to the tomato-lentil sauce while simmering.
- Use gluten-free pasta and flour to make a gluten-free version.
