If you crave a comforting dish that brings together cozy flavors, creamy textures, and a delightful medley of spices without any meat, this Vegetarian Pastitsio Recipe is your new best friend. It’s a heartwarming Greek-inspired casserole layered with tender pasta, rich lentil filling, and a silky béchamel sauce that bakes to a gorgeous golden crust. The combination of cinnamon, nutmeg, and oregano gives it an aromatic charm that feels both exotic and familiar, perfect for sharing with loved ones or savoring as a special weeknight treat.
Ingredients You’ll Need
Each ingredient in this Vegetarian Pastitsio Recipe has a specific role in bringing the dish to life, from the hearty lentils that provide protein and texture to the creamy béchamel that adds richness and a velvety finish. These simple, wholesome components come together effortlessly to create a layered dish bursting with flavor and color.
- 12 ounces Penne Pasta: The sturdy shape holds up well under layers and soaks up the sauce beautifully.
- 1 cup Brown Lentils: A nutritious, protein-packed base that acts as a wonderful meat substitute in the filling.
- 1 medium Onion, chopped: Adds sweetness and depth when sautéed to softness.
- 3 cloves Garlic, minced: Brings a punch of bold, savory aroma that livens the filling.
- 2 tablespoons Tomato Paste: Concentrates tomato flavor and gives richness to the sauce.
- 1 can (14 oz) Crushed Tomatoes: Adds acidity and moisture, balancing the creamy layers.
- ½ teaspoon Cinnamon: Infuses warmth and a subtle, exotic sweetness.
- 1 teaspoon Oregano: Classic herb that ties the Mediterranean flavors together.
- ¼ teaspoon Nutmeg: Perfectly complements the béchamel sauce with a hint of spice.
- 2 tablespoons Olive Oil: For sautéing, adding richness without overpowering.
- ¼ cup Flour: Essential for thickening the béchamel sauce to achieve that silky texture.
- 4 tablespoons Butter: Adds creaminess and helps develop the roux base of the sauce.
- 3 cups Milk: Turns the roux into a smooth, luscious béchamel layer.
- ½ cup Parmesan Cheese, grated: Divided between the sauce and topping, it brings a nutty savoriness and beautiful browning.
- 2 Egg Yolks: Incorporated into the béchamel for richness and structure.
- 1½ teaspoons Salt: Enhances all flavors without overwhelming.
- ½ teaspoon Black Pepper: Adds a gentle kick and warmth to the filling.
How to Make Vegetarian Pastitsio Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This step ensures the pastitsio layers won’t stick and will come out clean and beautiful after baking.
Step 2: Cook the Lentil Filling
Sauté the chopped onion and minced garlic in olive oil over medium heat until they turn soft and fragrant. Then stir in the tomato paste, crushed tomatoes, cooked lentils, oregano, cinnamon, salt, and pepper. Let this simmer gently for 10 to 15 minutes, allowing the flavors to deepen and meld into a rich, aromatic mixture that’s bursting with Mediterranean flair.
Step 3: Boil the Pasta
While your filling simmers, bring a large pot of salted water to a boil and cook the penne pasta until it’s perfectly al dente — firm but tender. Drain it well, as you want it ready to layer without extra water diluting the delicious filling and sauce.
Step 4: Make the Velvety Béchamel Sauce
In a separate pan, melt the butter and whisk in the flour to create a smooth roux. Slowly pour in the milk while stirring constantly to prevent lumps, and keep cooking until the sauce thickens into a luscious, creamy consistency. Then, stir in the nutmeg, let the sauce cool slightly so the eggs don’t scramble, and whisk in the egg yolks along with half of the grated Parmesan. This béchamel sauce will be the creamy crown that brings this dish all together.
Step 5: Layer Your Pastitsio
Begin by spreading half of the cooked pasta evenly on the bottom of your prepared baking dish. Next, spoon on the savory lentil filling in a uniform layer. Finally, cover that with the remaining pasta — creating those gorgeous tiers of texture and flavor that make pastitsio so special.
Step 6: Pour and Sprinkle
Pour the béchamel sauce generously over the final layer of pasta, making sure it seeps into every nook and cranny. Sprinkle the remaining Parmesan cheese evenly over the top for a golden, bubbling crust once baked.
Step 7: Bake to Perfection
Place the dish in the oven and bake for 30 to 35 minutes. The béchamel will set beautifully, forming a golden, bubbly surface that invites you to dig in. Let the pastitsio rest for a few minutes before serving — this pause helps everything settle and slice cleanly.
How to Serve Vegetarian Pastitsio Recipe
Garnishes
Simple garnishes like fresh chopped parsley or a few basil leaves add a pop of green and a hint of freshness that contrasts the creamy layers wonderfully. For a little extra zing, a dollop of Greek yogurt or a squeeze of lemon juice brightens each bite.
Side Dishes
Pair this Vegetarian Pastitsio Recipe with a crisp Greek salad of cucumbers, tomatoes, red onion, and kalamata olives dressed lightly in lemon and olive oil. Roasted vegetables or a warm pita with tzatziki also make fantastic complements, rounding out the meal without overpowering the rich main dish.
Creative Ways to Present
For a dinner party, serve pastitsio in individual ramekins to create a charming, personalized touch. You can even layer it in clear glass dishes for a visually stunning, elegant presentation showcasing the layers. Leftovers crisp up wonderfully if reheated in a hot oven or skillet, delivering a lovely textural twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The layers hold their structure well, and the flavors tend to deepen with time, making the next-day serving even better.
Freezing
This Vegetarian Pastitsio Recipe freezes beautifully. Wrap the entire baking dish tightly with plastic wrap and foil, or transfer portions to freezer-safe containers. It will keep well for up to 2 months, making it a perfect meal prep option.
Reheating
Reheat leftovers in a preheated oven at 350°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. You can uncover during the last few minutes to revive the golden crust. Microwave reheating works too for quick meals but may soften the top layer.
FAQs
Can I use different pasta shapes for this Vegetarian Pastitsio Recipe?
Absolutely! While penne is traditional for its structure, other tubular pasta like rigatoni or ziti works just as well. Just adjust cooking time to ensure it’s al dente before layering.
Is it possible to make this dish vegan?
Yes, by substituting dairy milk with a plant-based alternative and using a vegan butter substitute, along with a flax egg or cornstarch slurry instead of egg yolks in the béchamel, you can craft a delicious vegan pastitsio.
How long does it take to prepare this recipe?
While exact times can vary, expect about 20 minutes of active prep and roughly 35 minutes baking time. It’s a fantastic make-ahead dish that comes together quickly once you have the ingredients prepped.
Can I use canned lentils instead of dry brown lentils?
Yes, canned lentils can save time. Be sure to drain and rinse them well before adding to the sauce, and reduce the simmering time accordingly since they’re already cooked.
What can I serve if I want to turn this into a lighter meal?
Pairing with a simple green salad dressed with lemon and olive oil, or roasted seasonal vegetables, keeps the meal satisfying but light, balancing the richness of the pastitsio.
Final Thoughts
This Vegetarian Pastitsio Recipe is a heartfelt nod to tradition with a meat-free twist that welcomes everyone to the table. Its layers of robust flavors, creamy sauce, and cozy textures invite you to savor each bite as if sharing a meal with close friends. I encourage you to try this recipe soon — it’s one of those dishes that warms the soul and leaves you planning the next time you’ll make it again.
Print
Vegetarian Pastitsio Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Vegetarian Pastitsio is a comforting Greek-inspired casserole featuring layers of penne pasta, a savory lentil and tomato filling seasoned with warm spices, and a creamy béchamel sauce topped with Parmesan cheese. Perfect as a hearty meatless meal, it combines rich flavors and satisfying textures baked to golden perfection.
Ingredients
Pasta
- 12 ounces Penne Pasta
Lentil Filling
- 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
- 1½ teaspoons Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Olive Oil
Béchamel Sauce
- 2 tablespoons Butter
- ¼ cup Flour
- 3 cups Milk
- ¼ teaspoon Nutmeg
- 2 Egg Yolks
- ½ cup Parmesan Cheese, grated (divided into half for sauce and half for topping)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Make Lentil Filling: In a saucepan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and translucent. Stir in tomato paste, crushed tomatoes, brown lentils, oregano, cinnamon, salt, and black pepper. Simmer the mixture for 10–15 minutes, allowing the flavors to meld and the lentils to cook through but remain firm.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, usually about 8-10 minutes depending on package instructions. Drain the pasta and set aside.
- Prepare Béchamel Sauce: In a separate pan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly to avoid lumps, until the sauce thickens and coats the back of a spoon. Remove from heat, stir in nutmeg, then allow to cool slightly before whisking in the egg yolks and half of the grated Parmesan cheese.
- Assemble Layers: In the prepared baking dish, spread half of the cooked pasta as the first layer. Spoon the lentil tomato filling evenly over the pasta. Layer the remaining pasta on top of the lentils.
- Add Béchamel and Cheese: Pour the béchamel sauce evenly over the top pasta layer. Sprinkle the remaining Parmesan cheese on the surface for a golden crust.
- Bake: Place the dish in the preheated oven and bake for 30–35 minutes until the top is golden brown and bubbling. Remove from oven and allow to rest for 10 minutes before serving to set the layers.
Notes
- Be sure not to overcook the pasta as it will continue cooking in the oven.
- If you prefer a richer béchamel, substitute some of the milk with cream.
- You can substitute brown lentils with green lentils for a firmer texture.
- This dish can be prepared a day in advance and refrigerated before baking; add extra baking time if baking cold.
- For a vegan version, replace butter with plant-based margarine, milk with a non-dairy alternative, omit egg yolks, and use vegan cheese.
