Vegan Pastitsio: Comforting Greek Casserole for Everyone

Vegan Pastitsio is a wholesome, plant-based twist on the traditional Greek casserole, featuring layers of pasta, mushroom-lentil ragu, and dairy-free béchamel.

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Prep Time 20

Cook Time 1 20

Resting Time 10

Total Time 1 50

Servings: 6 portions

Course: Dinner

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

250 g Pasta Use penne or ziti for best texture.
1 tbsp Salt Essential for boiling pasta.

For the Ragu

4 tbsp Olive Oil 1 tbsp for ragu.
1 Onion Finely chopped.
3 cloves Garlic Minced.
2 tsp Ground Cinnamon
1 tsp Ground Allspice
1 tsp Smoked Paprika
1 tbsp Tomato Paste
2 tsp Soy Sauce or Tamari
1 tbsp Balsamic Vinegar
400 g Chopped Tomatoes 14 oz tin.
200 g Mushrooms Finely chopped.
100 g Cooked Lentils Green or brown.
Black Pepper Season to taste.
Salt Season to taste.

For the Béchamel

4 tbsp All-Purpose Flour
500 ml Plant Milk Soy or oat.
2 tbsp Nutritional Yeast
Ground Nutmeg
Vegan Parmesan or Breadcrumbs Optional for topping.

Equipment

Large pot
large skillet
Saucepan
Baking dish

Method

Step-by-Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.
Make the Vegan Ragu: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion for 5 minutes. Add garlic, cinnamon, allspice, and paprika; cook for 1 minute. Stir in tomato paste, soy sauce, and balsamic vinegar, then add chopped tomatoes, mushrooms, and lentils. Simmer for 20-25 minutes.
Prepare the Vegan Béchamel: In a saucepan, heat 1 tablespoon of olive oil. Whisk in flour to form a roux. Gradually pour in plant milk, whisking to ensure smoothness. Stir in nutritional yeast, nutmeg, and season with salt and pepper. Cook until thickened.
Assemble and Bake: Preheat oven to 180°C (355°F). In a baking dish, layer half of the cooked pasta, the ragu, remaining pasta, and pour béchamel on top. Optionally sprinkle with vegan parmesan or breadcrumbs.
Final Baking: Bake for 30-35 minutes until golden and bubbling. Allow to rest for 10 minutes before slicing.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Allow to rest before slicing for better serving. Gluten-free options are available by substituting pasta and flour. Can be made ahead and refrigerated.

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