Best 4 Vegetable Pastitsio With Lentils Recipes

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Vegetable pastitsio with lentils is a delicious and hearty dish that is perfect for a vegetarian or vegan meal. It is a Greek dish that is made with layers of pasta, vegetables, and a creamy sauce. The pasta is typically macaroni, but you can use any type of pasta that you like. The vegetables are usually eggplant, zucchini, and carrots, but you can use any vegetables that you have on hand. The sauce is made with a combination of milk, eggs, and cheese. Pastitsio is a popular dish in Greece and is often served at special occasions.

Let's cook with our recipes!

VEGETARIAN PASTITSIO



Vegetarian Pastitsio image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.

Provided by Engrossed

Categories     Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups cooked lentils (I'd use brown)
3 tablespoons olive oil
3 tablespoons butter
2 onions, finely chopped
1 large eggplant, chopped into small pieces (unpeeled)
1 -2 garlic clove, minced
1/2-1 teaspoon cinnamon
1/2-1 teaspoon oregano
salt and pepper, to taste
8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes, drained
8 ounces tomato paste
1/2-1 cup parmesan cheese, grated
16 ounces cooked macaroni
3 tablespoons butter
3 cups milk, heated
3 eggs, beaten
3 tablespoons flour

Steps:

  • Preheat oven to 400°F.
  • Heat olive oil and butter over medium heat in a large skillet.
  • Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
  • Add tomatoes and lentils with a little liquid. Cook until very thick.
  • Stir in tomato paste and heat through. Adjust seasonings to taste.
  • Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
  • Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
  • Custard Sauce:.
  • Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
  • Pour in heated milk, stirring with a whisk.
  • Slowly whisk sauce into beaten eggs.
  • Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
  • Sprinkle with remaining parmesan and cover.
  • Bake for 1 hour.
  • Serve very hot.

VEGETABLE PASTITSIO WITH LENTILS



Vegetable Pastitsio With Lentils image

I adapted this recipe from the Moosewood celebrates cook book. They call for egg plant but didn't have any and it has marginal nutritional value. I think this recipe works well with any variety of vegetables. I also used gouda cheese instead of feta because that is what I had on hand.

Provided by ttbyts

Categories     Lentil

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 28

1/2 cup dried lentils
3 cups water
1 garlic clove
1 bay leaf
1 cup diced onion
3 garlic cloves
1/2 cup bell pepper
1 cup carrot
1 cup yellow squash
12 ounces mushrooms
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon marjoram
3 cups canned tomatoes
1/4 cup fresh parsley
salt
pepper
8 ounces whole wheat lasagna noodles, broken up
1/2 cup parmesan cheese, grated
3 tablespoons butter
1/4 cup flour
2 cups milk, heated to just below scalding
1 pinch nutmeg
salt
3 eggs
1 cup feta cheese
1/4 parmesan cheese

Steps:

  • Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils.
  • cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes.
  • Add lentils to vegetables and cook until ready to layer.
  • Boil noodles to al dente (8-10 minutes).
  • drain when done and toss with olive oil and parmesan.
  • Cover and set aside.
  • Preheat oven to 350.
  • Melt butter in saucepan, add flour and whisk 1-2 minutes.
  • Add hot milk and cook until it starts to thicken.
  • Remove from heat and add nutmeg and salt.
  • Add eggs slowly.
  • Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan.
  • Bake covered for 25 minutes.
  • Uncover and let cook until bubbly and brown.

Nutrition Facts : Calories 396.4, Fat 15.2, SaturatedFat 8.8, Cholesterol 121.5, Sodium 527.7, Carbohydrate 46.1, Fiber 6.3, Sugar 6.3, Protein 19.9

GREEK PASTITSIO WITH LENTILS



Greek Pastitsio With Lentils image

Provided by Marian Burros

Categories     dinner, weekday, casseroles, main course

Time 45m

Yield 8 servings

Number Of Ingredients 11

1/2 pound (about 2 cups) dry macaroni
1 cup dry lentils
1 tablespoon canola oil
1 small onion, finely chopped
1/4 cup white wine
1/2 teaspoon ground cinnamon
1 8-ounce can no-salt-added tomato sauce
1 cup evaporated skim milk
2 tablespoons oat bran
Pinch nutmeg
1 cup grated reduced-fat cheese substitute

Steps:

  • Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
  • Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
  • Preheat oven to 350 degrees.
  • In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
  • In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
  • Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 4 grams, TransFat 0 grams

VEGETARIAN PASTITSIO



Vegetarian pastitsio image

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine

Provided by Sara Buenfeld

Categories     Dinner

Time 1h40m

Number Of Ingredients 18

2 large onions (330g), halved and sliced
1 tbsp olive oil
2 tsp vegetable bouillon powder
2 bay leaves
2 tbsp balsamic vinegar
2 garlic cloves, finely grated
1 tsp dried oregano
1 tsp ground cinnamon
250g penne pasta
400g can chopped tomatoes
4 tbsp tomato purée
2 x 400g cans green lentils
salad of tomatoes, onion and dill tossed with lemon and olives, to serve
500ml milk or plant-based milk
50g wholemeal flour
1 egg, separated
40g vegetarian feta, crumbled
½ tsp oregano

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
  • Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
  • Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
  • To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
  • Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
  • Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.

Nutrition Facts : Calories 576 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 19 grams sugar, Fiber 18 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • For richer flavor, use vegetable broth instead of water to cook the lentils.
  • If you don't have any zucchini, you can substitute another type of summer squash, such as yellow squash or pattypan squash.
  • Feel free to add other vegetables to the pastitsio, such as chopped carrots, celery, or bell peppers.
  • If you're short on time, you can use pre-cooked lentils.
  • To make the pastitsio ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in the oven at 350 degrees Fahrenheit until warmed through.

Conclusion:

This vegetable pastitsio with lentils is a delicious and satisfying dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful vegetarian dish, give this pastitsio a try.

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