Get ready to embark on a culinary journey to Greece with our mouthwatering Vegan Pastitsio Greek Lasagna! This delightful dish combines layers of perfectly cooked pasta, a savory lentil sauce, and a creamy vegan béchamel that will leave your taste buds dancing with joy. Perfect for family gatherings or a cozy dinner, this recipe is not just a meal—it's an experience that will have everyone asking for seconds. Intrigued? Let’s dive into the steps to create this hearty and satisfying vegan masterpiece that’s sure to impress even the most discerning palates!
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 300g pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can lentils, drained
- 1 can crushed tomatoes
- 1 tsp cinnamon
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly oiling it with olive oil.
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, sauté chopped onions over medium heat until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add drained lentils to the skillet, stirring to combine with the onions and garlic.
- Pour in crushed tomatoes, sprinkle cinnamon, nutritional yeast, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
- Create a creamy vegan béchamel sauce by blending cashews, plant milk, nutritional yeast, salt, and a pinch of nutmeg until smooth.
- Layer the baking dish: Start with a thin layer of lentil sauce, followed by a layer of cooked pasta, then another layer of lentil sauce.
- Pour the vegan béchamel sauce evenly over the top layer, ensuring complete coverage.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly crispy.
- Remove from oven and let cool for 10-15 minutes before serving to allow the layers to set.
- Garnish with fresh parsley or additional nutritional yeast if desired, and serve hot.
Tips
- Perfect Pasta: Make sure to cook the pasta al dente, as it will continue to cook while baking in the oven. This ensures the perfect texture in your lasagna.
- Flavor Boost: Don’t hesitate to add your favorite herbs, like oregano or thyme, to the lentil sauce for an extra layer of flavor that complements the dish beautifully.
- Creamy Béchamel: For an even creamier béchamel sauce, soak your cashews in water for a few hours before blending. This will make them easier to blend and yield a smoother texture.
- Layering Technique: When layering your dish, start with a thin layer of lentil sauce to prevent the pasta from sticking to the bottom of the baking dish.
- Let It Rest: Allow the Pastitsio to cool for 10-15 minutes after baking. This resting period helps the layers set, making it easier to cut and serve.
- Garnish Wisely: A sprinkle of fresh parsley or an extra dusting of nutritional yeast just before serving can elevate the presentation and add a burst of flavor.
- Make Ahead: This dish can be prepared in advance! Assemble the layers and store it in the fridge before baking. Just add an extra 5-10 minutes to the baking time if it’s going in cold.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
