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Vegetarian Pastitsio

A comforting and hearty vegetarian dish made with layers of penne pasta, savory lentil filling, and creamy béchamel sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Penne Pasta
  • 1 cup Brown Lentils
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 can (14 oz) Crushed Tomatoes
  • ½ teaspoon Cinnamon
  • 1 teaspoon Oregano
  • ¼ teaspoon Nutmeg
Béchamel Sauce Ingredients
  • 2 tablespoons Olive Oil
  • ¼ cup Flour
  • 4 tablespoons Butter
  • 3 cups Milk
  • ½ cup Parmesan Cheese, grated
  • 1½ teaspoons Salt
  • ½ teaspoon Black Pepper

Method
 

Preparation
  1. Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  2. In a saucepan, sauté onion and garlic in olive oil until soft.
  3. Add tomato paste, crushed tomatoes, lentils, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes.
  4. Boil the pasta in salted water until al dente, then drain.
Béchamel Sauce
  1. In another pan, melt butter, add flour, and whisk to form a roux.
  2. Gradually pour in milk, stirring constantly until thickened.
  3. Stir in nutmeg, cool slightly, then whisk in egg yolks and half of the Parmesan.
Assembly
  1. Layer half the pasta in the baking dish, then the lentil filling, followed by the remaining pasta.
  2. Pour béchamel sauce over the top layer and sprinkle with remaining Parmesan cheese.
  3. Bake for 30-35 minutes until golden and bubbling.
  4. Let rest before serving.

Notes

Vegetarian Pastitsio can be served with a fresh side salad or roasted vegetables. A drizzle of olive oil or fresh herbs can enhance the flavor. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.