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
Scale
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.
