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
Scale
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.
