Greek Pastitsio

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:25 h

Loosely translated to hodgepodge, Greek Pastitsio is traditionally layered with pasta, meat sauce, and béchamel and is often dubbed the Greek's answer to a lasagne. We decided to recreate a plant-based version for you guys, with a hearty mushroom-lentil sauce and creamy oat milk béchamel and you're going to love it.

Start cooking ➞




For the Mushroom Lentil Sauce

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>500g chestnut mushrooms<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>¼ tsp nutmeg<item-todo-done><item-todo-done>1 tsp white sugar<item-todo-done><item-todo-done>120ml red wine<item-todo-done><item-todo-done>1 x 400g can of puy lentils<item-todo-done><item-todo-done>300g pasta - Greek Macaroni is traditionally used <item-todo-done><item-todo-done>1 400g tin of tomatoes<item-todo-done>

For the Bechamel sauce

<item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>1 tsp dried mint<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>750g oat milk<item-todo-done><item-todo-done>3 tbsp Nooch<item-todo-done><item-todo-done>75g plant-based parmesan<item-todo-done><item-todo-done>75g plant-based cheese<item-todo-done><item-todo-done>100g breadcrumbs<item-todo-done>

Before you start

Heat the oven to 180C | Baking dish | Large frying pan | Saucepan | Food processor

Prep the veg

  • Dice the onion
  • Mince the garlic
  • Roughly chop the mushrooms or place in a food processor and pulse until finely chopped
  • Grate the cheese

Make the sauce

  • Heat a large frying pan over a medium heat with the olive oil
  • Add the onions and a pinch of salt and cook for a few minutes to soften
  • Add the mushrooms and cook for 10 minutes, until the liquid has evaporated and they are slightly caramelised
  • Add the garlic, tomato paste, harissa, oregano, cinnamon, nutmeg, sugar and cumin, stirring to coat
  • Pour in the red wine and bring to a simmer for 2 minutes
  • Add the chopped tomatoes and lentils, stir well and bring to a simmer for 10 minutes until slightly thickened
  • Taste and season with salt and pepper

Make the bechamel sauce

  • Heat a saucepan with the butter
  • When the butter has melted, add the flour and beat together to a smooth paste, then gradually pour in the milk, whisking until smooth
  • Keep whisking until thickened, for about 5 minutes
  • Stir through the mint, nutritional yeast, half the cheese and season with a pinch of salt and pepper

Cook the pasta

  • Bring a large saucepan of salted water to the boil and cook the pasta following packet instructions, or for 10 minutes until al dente
  • Drain the pasta and return to the pan
  • Add a spoonful of bechamel to the pasta and stir to coat

Assemble and Bake

  • Grease the baking dish with a drizzle of olive oil and arrange the pasta over the base
  • Spoon over the mushroom lentil sauce then finish with the bechamel sauce
  • Scatter over the remaining cheese and breadcrumbs and bake for 40 minutes until golden and bubbling
  • Leave to stand for 15 minutes before serving
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