Vegan Pastitsio is truly a revelation for anyone craving classic comfort food with a plant-based twist. Imagine layers of tender pasta, a savory, spiced lentil filling, and a silky vegan béchamel—all baked to golden, bubbly perfection. This Greek-inspired casserole not only delivers big on flavor, but it also brings rich textures and vibrant aromas to your table without a single drop of dairy or meat. Whether you’re serving guests or treating yourself to a cozy night in, Vegan Pastitsio is guaranteed to impress and satisfy.
Ingredients You’ll Need
The beauty of Vegan Pastitsio lies in its straightforward ingredients, each playing an essential role in the dish’s flavor, texture, or color. From the heartiness of lentils to the creamy béchamel, every component builds layers of taste that make this casserole so irresistible.
- 12 oz tubular pasta (like penne or ziti): The foundation of the dish—choose sturdy pasta shapes that hold their own under sauce and baking.
- Olive oil (for pasta and cooking): Adds richness and keeps the pasta beautifully slick and non-sticky.
- Salt for boiling water: Essential for bringing out the best flavor in your pasta.
- 1 small onion (finely diced): Brings sweetness and savory depth to the lentil filling.
- 2 cloves garlic (minced): Infuses the filling with aromatic warmth.
- 1/2 cup carrots (finely chopped): Adds color, subtle sweetness, and extra nutrition.
- 1/2 cup celery (finely chopped): Offers a mild, earthy crunch to the filling.
- 1 1/2 cups cooked brown or green lentils: The star protein, lending a hearty texture that stands in beautifully for meat.
- 1 (14 oz) can crushed tomatoes: Gives the filling its saucy, tangy backbone.
- 2 tablespoons tomato paste: Deepens the tomato flavor and adds richness.
- 1/2 teaspoon cinnamon: Classic Greek seasoning that brings warmth and intrigue.
- 1/4 teaspoon nutmeg: Adds a little magic to both the filling and the béchamel.
- 1 teaspoon oregano: Infuses the dish with traditional Mediterranean flair.
- Salt and pepper to taste: Essential seasonings to bring everything together.
- 1/4 cup olive oil or vegan butter (for béchamel): Creates a luxurious, creamy sauce base.
- 1/4 cup all-purpose flour: For thickening the béchamel to that dreamy, velvety consistency.
- 2 1/2 cups unsweetened plant-based milk (like oat or soy): A neutral, creamy liquid that keeps the béchamel dairy-free.
- 1/4 cup nutritional yeast: Adds a cheesy, umami flavor that’s absolutely irresistible in vegan sauces.
How to Make Vegan Pastitsio
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This ensures your Vegan Pastitsio will lift out in beautiful, clean slices and gives you the perfect golden finish.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil, then add your tubular pasta. Cook until just al dente—remember, it’ll bake further in the oven. Drain well and toss with a tablespoon of olive oil to keep things from sticking together. Set aside while you prepare the other layers.
Step 3: Make the Savory Lentil Filling
In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for 5–7 minutes, stirring often, until softened and aromatic. Stir in the cooked lentils, crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, and season with salt and pepper. Let the mixture simmer for 10–15 minutes until thickened and deeply flavorful. This is the heart of your Vegan Pastitsio!
Step 4: Whip Up the Vegan Béchamel
In a medium saucepan, heat the olive oil or vegan butter over medium heat. Whisk in the flour and cook for one to two minutes—it should smell slightly nutty but not browned. Gradually pour in the plant-based milk, whisking constantly to prevent lumps. Continue stirring for about 5–7 minutes until the sauce thickens to a creamy, pourable texture. Off the heat, stir in nutritional yeast, nutmeg, salt, and pepper. This luscious béchamel is what sets Vegan Pastitsio apart!
Step 5: Layer and Assemble
Spread half of your cooked pasta evenly in the bottom of your prepared baking dish. Spoon the savory lentil filling over the pasta, smoothing it out in an even layer. Top with the remaining pasta, then pour the béchamel sauce over everything, using a spatula to smooth the surface. You’re building something truly special here!
Step 6: Bake to Golden Perfection
Place your assembled Vegan Pastitsio in the preheated oven and bake, uncovered, for 30–35 minutes. The top should be bubbly and lightly golden. Once baked, let it rest for 10–15 minutes before slicing—this helps the layers set beautifully, making for picture-perfect servings.
How to Serve Vegan Pastitsio
Garnishes
A sprinkle of chopped fresh parsley or basil over the top adds a burst of color and freshness that really makes the Vegan Pastitsio pop. For a Mediterranean touch, a light dusting of extra nutritional yeast can mimic the flavor of traditional cheese. If you like a little crunch, toasted pine nuts make a gorgeous (and delicious) finish.
Side Dishes
Vegan Pastitsio pairs wonderfully with a crisp green salad dressed in lemony vinaigrette, or a simple platter of sliced tomatoes and cucumbers drizzled with olive oil. Warm, crusty bread is always a hit, perfect for scooping up every last bit of sauce. For a true Greek-inspired feast, add a side of roasted vegetables or marinated olives.
Creative Ways to Present
For a dinner party, try baking Vegan Pastitsio in individual ramekins for adorable, personal servings. Or cut the finished casserole into neat squares and stack them artfully on a platter. If you’re serving a crowd, offer a toppings bar with fresh herbs, lemon wedges, and vegan feta crumbles so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Pastitsio keeps like a dream! Simply cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to four days, and the flavors will deepen even more, making reheated portions extra delicious.
Freezing
Vegan Pastitsio is a fantastic candidate for freezing. Wrap individual slices or the whole (cooled) casserole tightly in plastic wrap and foil, then freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place slices in a baking dish, cover with foil, and warm in a 350°F oven until hot throughout—usually about 20 minutes. You can also microwave individual portions for a quick lunch, but oven reheating preserves that lovely crisp top.
FAQs
Can I make Vegan Pastitsio gluten-free?
Absolutely! Just substitute your favorite gluten-free tubular pasta and use a gluten-free flour blend in the béchamel. The results are just as comforting and satisfying, with all the classic flavors you love.
What type Main Course
Brown or green lentils are ideal for Vegan Pastitsio because they hold their shape and have a hearty texture. Avoid red lentils, as they tend to become too mushy and won’t deliver the same bite.
Can I add other vegetables to the filling?
Definitely! Feel free to toss in finely diced zucchini, spinach, or mushrooms for extra flavor and nutrition. Just be sure to sauté them well to avoid excess moisture in your filling.
Is there a substitute for nutritional yeast in the béchamel?
If you don’t have nutritional yeast, you can skip it or add a splash of soy sauce or miso for a bit of umami. However, nutritional yeast gives the sauce that signature cheesy flavor that really elevates Vegan Pastitsio.
How far in advance can I assemble Vegan Pastitsio?
You can assemble the whole casserole up to a day ahead. Simply cover and refrigerate, then bake when you’re ready. It’s perfect for prepping ahead for a special meal or a busy weeknight.
Final Thoughts
If you’re searching for the ultimate plant-based comfort food, you have to give Vegan Pastitsio a try. It’s hearty, nostalgic, and absolutely bursting with flavor—sure to win over vegans and omnivores alike. Grab those ingredients, invite some friends, and enjoy a cozy, delicious slice of Greek-inspired goodness!
Print
Vegan Pastitsio Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
- Diet: Non-Vegetarian
Description
This Vegan Pastitsio is a delicious Greek-inspired casserole featuring tubular pasta layered with a savory lentil and vegetable filling, topped with a creamy vegan béchamel sauce. Perfect as a hearty, plant-based comfort food, this recipe is dairy-free, gluten-free adaptable, and packed with flavors like cinnamon, nutmeg, and oregano.
Ingredients
For the pasta layer:
- 12 oz tubular pasta (like penne or ziti)
- 1 tablespoon olive oil
- Salt for boiling water
For the lentil filling:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 1 1/2 cups cooked brown or green lentils
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon oregano
- Salt and pepper to taste
For the béchamel:
- 1/4 cup olive oil or vegan butter
- 1/4 cup all-purpose flour
- 2 1/2 cups unsweetened plant-based milk (like oat or soy)
- 1/4 cup nutritional yeast
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat and cook pasta: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Boil the pasta in salted water until al dente. Drain well and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- Prepare lentil filling: Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, carrots, and celery for 5–7 minutes until softened and fragrant. Stir in cooked lentils, crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer the mixture for 10–15 minutes until thickened and flavors meld.
- Make the béchamel sauce: In a saucepan over medium heat, heat olive oil or vegan butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the plant-based milk, continuing to stir to prevent lumps. Cook for 5–7 minutes until the sauce thickens to a creamy consistency. Remove from the heat and stir in nutritional yeast, nutmeg, salt, and pepper.
- Assemble the pastitsio: Spread half of the cooked pasta evenly in the bottom of the prepared baking dish. Layer the lentil filling over the pasta. Top with the remaining pasta layer. Pour the béchamel sauce evenly over the top and smooth the surface.
- Bake and serve: Bake uncovered in the preheated oven for 30–35 minutes until the béchamel is golden and bubbly. Allow the pastitsio to rest for 10–15 minutes before slicing and serving to let it set for easier cutting.
Notes
- For added depth of flavor, add a splash of white wine to the lentil mixture while it simmers.
- This dish can be prepared ahead of time and reheated when ready to serve.
- To make this recipe gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 0 mg
