Creamy Pastitsio with Lentil Bolognese
Servings
12
Servings
12
Ingredients
Lentil bolognese sauce
  • 1 1/2cups split red lentils
  • 4cups filtered water
  • 3 medium carrotspeeled and chopped
  • 3 celery stalkschopped
  • 1/2 large red onionchopped
  • 1tsp chopped fresh rosemary
  • 3Tbsp extra-virgin olive oilplus more for greasing casserole dish
  • 3 garlic clovesminced
  • 3cups vegetable broth
  • 1/2cup finely chopped raw walnuts
  • 3Tbsp tomato paste
  • 28oz can finely chopped tomatoes
  • 1cup tomato passata
  • 1tsp dried oregano
  • 1tsp sea salt
  • 1/4tsp black pepper
  • 1/8 ts[ red pepper flakes
  • 1Tbsp red balsamic vinegar
Vegan bechamel
  • 4 1/2cup unsweetened oat milk
  • 2inch cinnamon stick
  • 1 bay leaf
  • 1/2 yellow onion
  • 3Tbsp nutritional yeast
  • 1/2tsp sea salt
  • 1/8tsp white pepper
  • 1/8tsp ground nutmeg
  • 6Tbsp extra-virgin olive oil
  • 6Tbsp unbleached white flour
Pasta
  • 2tsp sea salt
  • 10.5oz bucatini or penne pasta
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.