Description
A cozy and hearty vegetarian twist on the classic Greek pastitsio, layered with pasta, vegetables, and a creamy béchamel sauce.
Ingredients
Scale
- 8 oz pasta (cooked)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 eggplant (chopped)
- 1 can (15 oz) lentils (drained and rinsed)
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Béchamel sauce (made with butter, flour, milk, and nutmeg)
- 1 cup grated cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
- Add the chopped bell pepper, zucchini, and eggplant. Cook until softened, about 5-7 minutes.
- Stir in the drained lentils, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for about 10 minutes.
- In a baking dish, layer half of the cooked pasta, followed by the vegetable mixture, then top with the remaining pasta.
- Pour the béchamel sauce over the top layer and sprinkle with grated cheese if desired.
- Bake for 30-40 minutes, or until the top is golden and bubbly.
- Allow to cool slightly before serving.
Notes
Serve hot with a fresh green salad and crusty bread. Can be assembled in advance and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg