Vegan Lentil Pastitsio (Greek Lasagna) – Comfort Food, Greek Style!
A comforting, plant-based twist on the traditional Greek lasagna, this Vegan Lentil Pastitsio is layered with cinnamon-spiced lentil sauce, pasta, and a creamy dairy-free béchamel. It’s hearty, satisfying, and perfect for family dinners or meal prep.
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.
Notes
You can make the lentil sauce and béchamel ahead of time for quicker prep.
Add a sprinkle of vegan parmesan on top for extra flavor and crisp.
Let it sit before serving to make slicing easier.