Vegetarian Traditional Greek Pastitsio

Experience the comforting flavors of the Mediterranean with our Vegetarian Traditional Greek Pastitsio, a plant-based twist on a classic dish that's hearty, flavorful, and perfect for any occasion. This recipe layers tender penne or ziti pasta with a rich, aromatic lentil and tomato sauce infused with cinnamon, oregano, and thyme—the hallmark spices of Greek cuisine. Topped with a creamy, velvety béchamel sauce enriched with Parmesan and a hint of nutmeg, this baked casserole is finished with a golden breadcrumb crust for a delightful crunch. Easy to prepare ahead, this vegetarian pastitsio is ideal for feeding a family or serving at gatherings, delivering authentic Greek flavors in every bite.

Nutriscore Rating: 68/100

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 medium onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 400 grams canned crushed tomatoes
• 100 milliliters dry red wine (optional)
• 0.5 teaspoons ground cinnamon
• 1 teaspoons dried oregano
• 1 teaspoons dried thyme
• 200 grams lentils (cooked or canned, drained)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 60 grams unsalted butter
• 60 grams all-purpose flour
• 500 milliliters milk
• 100 grams Parmesan cheese, grated
• 0.25 teaspoons nutmeg, freshly grated
• 2 egg yolks
• 2 tablespoons breadcrumbs

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Cook the pasta in salted boiling water until just shy of al dente, as it will continue to cook in the oven. Drain and set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened.

Step 4

Stir in the tomato paste and cook for 1 minute to intensify the flavor. Add the crushed tomatoes, red wine (if using), cinnamon, oregano, thyme, and lentils. Simmer for 15 minutes, stirring occasionally. Season with salt and pepper.

Step 5

While the sauce simmers, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 6

Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring, until thickened.

Step 7

Remove the saucepan from heat and stir in Parmesan cheese, nutmeg, and egg yolks. Mix well until smooth.

Step 8

Grease a 9x13-inch (23x33 cm) baking dish. Spread half of the pasta in an even layer, then pour the lentil-tomato sauce on top.

Step 9

Layer the remaining pasta over the sauce and pour the béchamel sauce evenly over the top. Sprinkle with breadcrumbs.

Step 10

Bake for 30-35 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2264.1g)

Amount per serving	% Daily Value*
Calories	3214.0

Total Fat 165.7g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 648.3mg	0%
Sodium 5815.7mg	0%
Total Carbohydrate 312.4g	0%
Dietary Fiber 40.5g	0%
Total Sugars 65.5g
Protein 123.8g	0%

Vitamin D 263.5IU	0%
Calcium 2142.5mg	0%
Iron 21.5mg	0%
Potassium 4283.2mg	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: 46.1%

Protein: 15.3%

Carbs: 38.6%