Vegan Lentil Pastitsio (Greek Lasagna) – Comfort Food, Greek Style!
Looking for a hearty, comforting dish that feels like a warm hug in every bite? This Vegan Lentil Pastitsio, often referred to as the Greek version of lasagna, is the ultimate cozy dinner that delivers layers of flavor—without any meat or dairy.
Pastitsio is a traditional Greek casserole typically made with pasta, meat sauce, and a creamy béchamel topping. But our plant-based version swaps the meat for protein-rich lentils and uses a dreamy dairy-free béchamel that tastes just as indulgent.
Whether you’re vegan, vegetarian, or just trying to eat more plants, this recipe is a must-try. It’s perfect for dinner parties, meal prep, or simply when you’re craving a soul-satisfying meal.
Why You’ll Love Vegan Pastitsio
Authentic Greek flavor with a healthy twist
Protein-packed lentils instead of meat
Creamy, rich vegan béchamel sauce
Great for freezing and reheating
Crowd-pleasing and family-friendly
Key Ingredients
For the Lentil Filling:
Green or brown lentils (cooked)
Onion, garlic
Tomato paste and crushed tomatoes
Olive oil, cinnamon, oregano
Salt, pepper, and a pinch of nutmeg
For the Pasta Base:
Tubular pasta (like penne or ziti)
Olive oil
Vegan cheese (optional)
For the Vegan Béchamel:
Olive oil or vegan butter
All-purpose flour
Plant-based milk (unsweetened almond or soy)
Nutritional yeast
Nutmeg, salt, pepper
How to Make It
1. Cook the lentils: If not using pre-cooked lentils, boil them until tender. Set aside.
2. Make the lentil sauce: Sauté onion and garlic in olive oil, then stir in tomato paste, crushed tomatoes, and spices. Add lentils and simmer until thickened and fragrant.
3. Cook the pasta: Boil until just al dente. Toss lightly with olive oil to keep it from sticking.
4. Prepare the béchamel: In a saucepan, melt vegan butter or olive oil. Stir in flour and cook for 1 minute. Slowly whisk in plant-based milk until smooth. Add nutritional yeast, salt, pepper, and nutmeg. Simmer until thickened.
5. Layer it up: In a baking dish, layer pasta on the bottom, followed by the lentil sauce, then top with the creamy béchamel. Sprinkle vegan cheese on top if using.
6. Bake: Bake at 375°F (190°C) for 30–35 minutes, or until bubbly and golden brown on top.
7. Cool and serve: Let it sit for 10 minutes before slicing. Serve warm with a fresh salad or crusty bread.
Tips & Tricks
Use pre-cooked lentils to save time.
Add a splash of red wine to the sauce for depth.
For a gluten-free version, use GF pasta and flour in béchamel.
Let the dish rest after baking—it firms up beautifully.
Store leftovers in the fridge for up to 4 days or freeze portions for later.
Final Thoughts
This Vegan Lentil Pastitsio is a stunning centerpiece for any dinner table. It’s rich, flavorful, and satisfying—everything you want from comfort food, but plant-powered and nourishing. With Mediterranean spices and creamy layers, it’s sure to impress vegans and meat-eaters alike.
Perfect for holidays, family meals, or a weeknight treat, this Greek-inspired vegan lasagna might just become your new go-to favorite. Serve it up, enjoy the compliments, and savor every bite.
Vegan Lentil Pastitsio (Greek Lasagna) – Comfort Food, Greek Style!
Ingredients
- For the Lentil Sauce:
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup dried brown or green lentils rinsed
- 1 can 15 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- ½ tsp ground nutmeg
- 2 cups vegetable broth
- Salt & pepper to taste
- For the Pasta:
- 10 oz penne or ziti pasta gluten-free if needed
- Salted water for boiling
- For the Vegan Béchamel:
- 2 tbsp vegan butter or olive oil
- 2 tbsp all-purpose flour
- 2 cups unsweetened plant-based milk soy, oat, almond
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ¼ tsp nutmeg
- Salt & pepper to taste
Instructions
- Prepare the Lentil Sauce:
- Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft. Add lentils, tomato paste, crushed tomatoes, spices, and broth. Bring to a boil, then simmer for 25–30 minutes, or until lentils are tender and sauce thickens. Adjust seasoning.
- Cook the Pasta:
- Boil pasta according to package directions. Drain and set aside.
- Make the Vegan Béchamel:
- In a saucepan, melt vegan butter and whisk in the flour. Slowly add plant milk, whisking constantly until thickened. Stir in nutritional yeast, garlic powder, nutmeg, salt, and pepper. Set aside.
- Assemble the Pastitsio:
- Preheat oven to 375°F (190°C). In a baking dish, layer the cooked pasta, then the lentil sauce, then pour over the béchamel evenly.
- Bake:
- Bake for 30–35 minutes until golden on top. Let rest for 10–15 minutes before slicing.
