Vegetarian Pastitsio Recipe

Name: Vegetarian Pastitsio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked lentils (I'd use brown); 3 tablespoons olive oil; 3 tablespoons butter; 2 onions, finely chopped; 1 large eggplant, chopped into small pieces (unpeeled); 1 -2 garlic clove, minced; 1/2 - 1 teaspoon cinnamon; 1/2 - 1 teaspoon oregano; salt and pepper, to taste; 1 medium tomatoes, peeled and chopped or (32 ounce) can chopped tomatoes, drained; 8 ounces tomato paste; 1/2 - 1 cup parmesan cheese, grated; 16 ounces cooked macaroni; Custard Sauce; 3 tablespoons butter; 3 cups milk, heated; 3 eggs, beaten; 3 tablespoons flour

Servings: persons

1 1/2 cups cooked lentils (I'd use brown)
3 tablespoons olive oil
3 tablespoons butter
2 onions, finely chopped
1 large eggplant, chopped into small pieces (unpeeled)
1 -2 garlic clove, minced
1/2 - 1 teaspoon cinnamon
1/2 - 1 teaspoon oregano
salt and pepper, to taste
1 medium tomatoes, peeled and chopped or (32 ounce) can chopped tomatoes, drained
8 ounces tomato paste
1/2 - 1 cup parmesan cheese, grated
16 ounces cooked macaroni
Custard Sauce
3 tablespoons butter
3 cups milk, heated
3 eggs, beaten
3 tablespoons flour

1
Preheat oven to 400u00b0F.
2
Heat olive oil and butter over medium heat in a large skillet.
3
Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
4
Add tomatoes and lentils with a little liquid. Cook until very thick.
5
Stir in tomato paste and heat through. Adjust seasonings to taste.
6
Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
7
Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
8
Custard Sauce:.
9
Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
10
Pour in heated milk, stirring with a whisk.
11
Slowly whisk sauce into beaten eggs.
12
Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
13
Sprinkle with remaining parmesan and cover.
14
Bake for 1 hour.
15
Serve very hot.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups cooked lentils (I'd use brown), 3 tablespoons olive oil, 3 tablespoons butter, 2 onions, finely chopped, and more.

Yes, Vegetarian Pastitsio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Pastitsio

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