Vegetarian Pastitsio

Transform your dinner table into a Mediterranean dream with this hearty and flavorful Vegetarian Pastitsio! A meatless twist on the classic Greek comfort dish, this recipe layers tender penne or ziti pasta with a spiced lentil and tomato sauce, infused with the bold warmth of cinnamon, oregano, and thyme. Topped with a luxuriously creamy béchamel sauce enriched with Parmesan and a hint of nutmeg, this baked casserole emerges from the oven golden, bubbling, and irresistible. Perfect for vegetarians or anyone looking for a satisfying and wholesome dinner idea, this dish is a showstopper that pairs beautifully with a crisp Greek salad or crusty bread. Ready in just 90 minutes, it's a crowd-pleasing option that’s ideal for a cozy family meal or an impressive dinner party centerpiece.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 400 grams penne or ziti pasta
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, finely diced
• 200 grams brown lentils, cooked
• 2 tablespoons tomato paste
• 400 grams canned crushed tomatoes
• 200 milliliters vegetable broth
• 0.5 teaspoons ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 60 grams unsalted butter
• 60 grams all-purpose flour
• 500 milliliters milk
• 0.25 teaspoons nutmeg, freshly grated
• 50 grams parmesan cheese, grated
• 2 large egg yolks
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté until softened, about 5 minutes.

Step 3

Stir in the cooked lentils, tomato paste, crushed tomatoes, vegetable broth, cinnamon, oregano, thyme, salt, and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste and set the sauce aside.

Step 4

To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes until golden but not browned.

Step 5

Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 5-7 minutes. Stir in the nutmeg, parmesan cheese, and salt to taste. Remove from heat and let cool slightly.

Step 6

Whisk the egg yolks in a small bowl. Slowly add a few tablespoons of the béchamel to the yolks, whisking constantly to temper them. Then stir the egg yolk mixture back into the béchamel sauce.

Step 7

Preheat your oven to 180°C (350°F). Lightly oil a 9x13-inch baking dish.

Step 8

Spread half of the cooked pasta in the dish. Pour the lentil sauce over the pasta and spread it evenly. Add the remaining pasta on top.

Step 9

Pour the béchamel sauce over the top layer of pasta, spreading evenly. Sprinkle with additional parmesan cheese, if desired.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2227.1g)

Amount per serving	% Daily Value*
Calories	2910.6

Total Fat 151.0g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 598.3mg	0%
Sodium 4482.1mg	0%
Total Carbohydrate 303.8g	0%
Dietary Fiber 41.3g	0%
Total Sugars 65.9g
Protein 103.5g	0%

Vitamin D 263.5IU	0%
Calcium 1575.3mg	0%
Iron 21.2mg	0%
Potassium 4327.5mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 13.9%

Carbs: 40.7%