Ingredients

2 large onions (330g), halved and sliced

1 tbsp olive oil

2 tsp vegetable bouillon powder

2 bay leaves

2 tbsp balsamic vinegar

2 garlic cloves, finely grated

1 tsp dried oregano

1 tsp ground cinnamon

250g penne pasta

400g can chopped tomatoes

4 tbsp tomato purée

2 x 400g cans green lentils

Salad of tomatoes, onion and dill tossed with lemon and olives, to serve

500ml milk or plant-based milk

50g wholemeal flour

1 egg, separated

40g vegetarian feta, crumbled

½ tsp oregano

Instructions

Step 1: Heat the oven to 190C/170C fan/gas 5. In a large saucepan, combine the onions, olive oil, vegetable bouillon, bay leaves, balsamic vinegar, garlic, oregano, and cinnamon. Add about 250ml (a mug) of water, cover, and simmer for 10 minutes until the onions are soft. Remove the lid and cook for another 10 minutes, stirring frequently, until the water has evaporated and the onions are tender.

Step 2: Meanwhile, cook the penne pasta in boiling water according to the package instructions or for about 10 minutes until al dente. Drain and set aside.

Step 3: Stir the chopped tomatoes, tomato purée, and green lentils (including their liquid) into the softened onions. Mix well, cover, and simmer for 5 minutes. Remove the bay leaves once done.

Step 4: To prepare the white sauce, pour the milk and 200ml water into a pan with the wholemeal flour. Whisk continuously to prevent lumps, and keep stirring until the sauce thickens, about 8–10 minutes.

Step 5: Stir the egg white into the cooked pasta. Spread the pasta evenly on the base of a baking dish, then layer the lentil and tomato mixture over it. Next, mix the egg yolk into the white sauce and spoon this on top of the lentils. Scatter the crumbled vegetarian feta and sprinkle the oregano evenly over the top.

Step 6: Bake in the preheated oven for 40 minutes until the top is bubbling and golden. Serve half with the fresh tomato, onion, and dill salad tossed with lemon and olives. Chill the remaining portion for another day.

Tips & Variations

Use plant-based milk such as almond or soy if you prefer a dairy-free version.

For added depth, try adding a pinch of nutmeg to the white sauce.

Swap penne for other pasta shapes like rigatoni or ziti for more texture.

Leftover pastitsio can be topped with extra feta or fresh herbs before reheating for a fresh flavor boost.

Storage

Store any leftovers covered in the refrigerator for up to two days. To reheat, place a portion on a microwave-safe plate and heat until piping hot, stirring halfway to ensure even warmth. This dish also freezes well—freeze in an airtight container for up to one month and thaw overnight before reheating.

FAQs

Can I use other types of lentils in this recipe?

Yes, brown or red lentils can be used, but green lentils hold their shape best and complement the texture of the dish well.

Is there a vegan option for this pastitsio?

Absolutely! Use plant-based milk and omit the egg or replace it with a flax or chia seed egg, and substitute the vegetarian feta with a vegan cheese or tofu.