Greek Pastitsio With Lentils Recipes

VEGETARIAN PASTITSIO

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

Vegetarian Pastitsio image

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.

Ingredients

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

VEGETARIAN PASTITSIO

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

Vegetarian pastitsio image

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

Ingredients

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

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Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
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Greek Pastitsio With Lentils Recipes

VEGETARIAN PASTITSIO

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

VEGETARIAN PASTITSIO

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

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