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Greek Pastitsio

  • Not too tricky
  • 1:25 h
  • 22 ingredients

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.

Serves: 6

Ingredients

For the Mushroom Lentil Sauce

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

For the Bechamel sauce

  • 100g plant-based butter
  • 1 tsp dried mint
  • 100g plain flour
  • 750g oat milk
  • 3 tbsp Nooch
  • 75g plant-based parmesan
  • 75g plant-based cheese
  • 100g breadcrumbs

Before you start

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

Step 1

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

Ingredients

  • 1 large onion
  • 500g chestnut mushrooms
  • 3 cloves of garlic
  • 75g plant-based parmesan
  • 75g plant-based cheese

Step 2

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

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 1 tbsp harissa paste
  • 1 tsp dried oregano
  • 1 tsp cumin
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tsp white sugar
  • 120ml red wine
  • 1 x 400g can of puy lentils
  • 1 400g tin of tomatoes

Step 3

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

Ingredients

  • 100g plant-based butter
  • 1 tsp dried mint
  • 100g plain flour
  • 750g oat milk
  • 3 tbsp Nooch

Step 4

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

Ingredients

  • 300g pasta - Greek Macaroni is traditionally used

Step 5

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

Ingredients

  • 100g breadcrumbs