Vegan Pastitsio

A plant-based take on Greek pastitsio, with layers of al dente pasta, lentil tomato sauce, and creamy vegan béchamel for a comforting, dairy-free casserole.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Greek, Vegan

Calories: 360

Ingredients Equipment Method Notes

Ingredients

Lentil Sauce

1 cup green or brown lentils rinsed
2 cups vegetable broth
1 tbsp olive oil
1 large onion finely chopped
3 cloves garlic minced
1 can crushed tomatoes 14 oz
2 tbsp tomato paste
1 tsp dried oregano
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
Salt and black pepper to taste
0.25 cup fresh parsley chopped

Pasta Layer

12 oz tubular pasta cooked al dente
1 tbsp olive oil to toss pasta

Vegan Béchamel

3 tbsp vegan butter
3 tbsp all-purpose flour
2 cups unsweetened plant-based milk
3 tbsp nutritional yeast
0.25 tsp ground nutmeg
Salt and black pepper to taste

Equipment

Saucepan
Skillet
9×13 inch baking dish
Whisk

Method

Cook lentils in vegetable broth until tender, about 20–25 minutes. Drain excess liquid.
Sauté onion in olive oil until soft. Add garlic, cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and pepper. Add lentils and parsley. Simmer 10–12 minutes.
Cook pasta al dente, drain, and toss with olive oil.
Make vegan béchamel: melt vegan butter, whisk in flour 1–2 minutes. Gradually add plant milk, whisk constantly. Stir in nutritional yeast, nutmeg, salt, and pepper. Simmer until thickened.
Preheat oven to 350°F (175°C). Layer half pasta in greased 9x13-inch baking dish. Spread lentil sauce, top with remaining pasta. Pour béchamel on top.
Cover with foil, bake 25 minutes. Remove foil, bake 15–20 minutes until top is golden. Cool 10 minutes before slicing.
Garnish with parsley and serve warm.

Notes

Ensure lentils are not mushy; they should hold shape for the layered texture.