Greek Pastitsio
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
Ingredients
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