Creamy Pastitsio with Lentil Bolognese

Cinnamon-infused creamy vegan bechamel tops layers of pasta and rich lentil Bolognese sauce in this Greek lasagna (pastitsio). With just a hint of sweetness, this savory pasta dish is the perfect warming comfort food on a chilly winter night.

This recipe originally appeared on alive.com as “Creamy Pastitsio with Lentil Bolognese.”

Creamy Pastitsio with Lentil Bolognese

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Servings

12

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Ingredients

Lentil bolognese sauce

• 1 1/2 cups split red lentils
• 4 cups filtered water
• 3 medium carrots peeled and chopped
• 3 celery stalks chopped
• 1/2 large red onion chopped
• 1 tsp chopped fresh rosemary
• 3 Tbsp extra-virgin olive oil plus more for greasing casserole dish
• 3 garlic cloves minced
• 3 cups vegetable broth
• 1/2 cup finely chopped raw walnuts
• 3 Tbsp tomato paste
• 28 oz can finely chopped tomatoes
• 1 cup tomato passata
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/8 ts[ red pepper flakes
• 1 Tbsp red balsamic vinegar

Vegan bechamel

• 4 1/2 cup unsweetened oat milk
• 2 inch cinnamon stick
• 1 bay leaf
• 1/2 yellow onion
• 3 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/8 tsp white pepper
• 1/8 tsp ground nutmeg
• 6 Tbsp extra-virgin olive oil
• 6 Tbsp unbleached white flour

Pasta

• 2 tsp sea salt
• 10.5 oz bucatini or penne pasta

Ingredients Lentil bolognese sauce 1 1/2 cups split red lentils 4 cups filtered water 3 medium carrots peeled and chopped 3 celery stalks chopped 1/2 large red onion chopped 1 tsp chopped fresh rosemary 3 Tbsp extra-virgin olive oil plus more for greasing casserole dish 3 garlic cloves minced 3 cups vegetable broth 1/2 cup finely chopped raw walnuts 3 Tbsp tomato paste 28 oz can finely chopped tomatoes 1 cup tomato passata 1 tsp dried oregano 1 tsp sea salt 1/4 tsp black pepper 1/8 ts[ red pepper flakes 1 Tbsp red balsamic vinegar Vegan bechamel 4 1/2 cup unsweetened oat milk 2 inch cinnamon stick 1 bay leaf 1/2 yellow onion 3 Tbsp nutritional yeast 1/2 tsp sea salt 1/8 tsp white pepper 1/8 tsp ground nutmeg 6 Tbsp extra-virgin olive oil 6 Tbsp unbleached white flour Pasta 2 tsp sea salt 10.5 oz bucatini or penne pasta

Servings 12 Print Recipe

Instructions

1. In medium bowl, add lentils and filtered water and stir. Soak for 30 to 60 minutes.
2. For vegan bechamel, to medium saucepan on low to medium heat, add oat milk, cinnamon, bay leaf, and yellow onion. Once steam starts to rise from milk, turn off heat, cover with lid, and let sit for 10 minutes. Discard cinnamon stick, bay leaf, and onion and whisk in nutritional yeast, sea salt, white pepper, and nutmeg. Let cool to room temperature before finishing. While bechamel cools, make lentil Bolognese sauce.
3. For lentil Bolognese sauce, to food processor, add carrots, celery, red onion, and rosemary. Blend until finely minced but not puréed. Drain and rinse lentils.
4. In large skillet on low to medium heat, add olive oil and garlic and sauté for 1 minute. Add blended vegetables and continue to sauté for 15 minutes, or until soft. Add vegetable broth, lentils, and walnuts and bring to a boil. Reduce to a simmer for 20 minutes, or until lentils are soft, stirring occasionally. Add tomato paste, canned tomatoes, tomato passata, oregano, sea salt, black pepper, and red pepper flakes. Let simmer for a further 10 to 15 minutes. Stir in balsamic vinegar and remove from heat.
5. For pasta, fill large pot with water and sea salt; bring to a boil. Cook pasta as directed on package. Drain and rinse with cold water.
6. Preheat oven to 350 F. Grease deep 9 x 12 inch casserole dish with olive oil and line bottom with parchment paper.
7. To finish vegan bechamel, heat medium saucepan on low to medium and add olive oil. Slowly add flour and whisk for 1 minute. Remove from heat. Slowly whisk in room-temperature oat milk and return to heat while constantly whisking sauce until thick enough to coat the back of a spoon.
8. In prepared casserole dish, layer pasta, arranging all noodles in same direction in one even layer. Pour 3/4 cup bechamel sauce over pasta and mix in. Top pasta with even layer of Bolognese sauce, followed by even layer of remaining bechamel.
9. Bake, uncovered, in preheated oven for 50 to 60 minutes, until bechamel sauce is lightly browned. Remove from oven and garnish with cilantro. Let rest for 20 minutes before serving.