Description
A hearty and comforting vegetarian pastitsio featuring layers of penne pasta, a savory lentil and tomato sauce, and a creamy white sauce topped with crumbled vegetarian feta. This Greek-inspired baked dish is perfect for a wholesome family meal and pairs wonderfully with a fresh tomato, onion, and dill salad.
Ingredients
Scale
For the Lentil Sauce:
- 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
- 400g can chopped tomatoes
- 4 tbsp tomato purée
- 2 x 400g cans green lentils
For the Pasta:
- 250g penne pasta
For the White Sauce:
- 500ml milk or plant-based milk
- 50g wholemeal flour
- 1 egg, separated
- 40g vegetarian feta, crumbled
- ½ tsp oregano
To Serve:
- Salad of tomatoes, onion and dill tossed with lemon and olives
Instructions
- Prepare the onion base: Heat the oven to 190C/170C fan/gas 5. Put the onions and olive oil in a large saucepan along with the vegetable bouillon powder, bay leaves, balsamic vinegar, grated garlic, dried oregano, and ground cinnamon. Add about 250ml (1 mug) of water, cover the pan, and simmer for 10 minutes until the onions soften. Then uncover and cook for another 10 minutes, stirring often, until the water evaporates and onions become very soft.
- Cook the pasta: While the onions are cooking, boil the penne pasta in a large pan of salted water following the package instructions or for about 10 minutes until al dente. Drain the pasta and set aside.
- Make the lentil sauce: Stir the canned chopped tomatoes, tomato purée, and canned green lentils (including their liquid) into the softened onions. Mix thoroughly, cover the saucepan again, and simmer the sauce for 5 minutes. Remove and discard the bay leaves after simmering.
- Prepare the white sauce (béchamel): In a separate pan, pour the milk and 200ml water, then whisk in the wholemeal flour thoroughly to prevent lumps. Continuously stir the mixture over medium heat until it thickens, about 8-10 minutes.
- Assemble the layers: Gently stir the egg white into the cooked pasta, then spread this pasta evenly over the base of a baking dish. Spoon the lentil and tomato mixture on top of the pasta layer. Next, stir the egg yolk into the thickened white sauce and pour it gently over the lentil layer. Sprinkle the crumbled vegetarian feta and ½ tsp oregano evenly over the top.
- Bake the pastitsio: Place the assembled dish in the preheated oven and bake for 40 minutes until the top is bubbling and golden.
- Serve and store: Serve half the pastitsio warm accompanied by the fresh tomato, onion, and dill salad tossed with lemon and olives. The remaining half can be chilled and stored in the refrigerator for up to two days. Reheat in the microwave until piping hot before serving.
Notes
- The recipe uses vegetarian feta, making it suitable for vegetarians but ensure that the feta is truly vegetarian as some contain animal rennet.
- Plant-based milk can be used in the white sauce for a vegan adaptation, but omit the egg or substitute with vegan alternatives.
- Cooking the onions slowly with spices helps develop deep flavor in the lentil sauce.
- The dish stores well chilled and reheats easily, ideal for leftovers.
- For a gluten-free version, substitute wholemeal flour with gluten-free flour and use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: vegetarian pastitsio, lentil pasta bake, Greek vegetarian recipe, meatless pastitsio, baked pasta dish
