Vegan Pastitsio (Greek Lasagna)

Step 1

Cook elbow noodles in salted water according to package instructions until al dente. Drain, rinse with cold water, and set aside.

Step 2

Preheat the oven to 400 F.

Step 3

Make your Lentil Sauce. Drain and rinse lentils. Set aside.

Step 4

Add some oil in a large saucepan over medium high heat. Saute onions, tomato, cinnamon, nutmeg, garlic, and salt 5-6 minutes until they start to brown.

Step 5

Stir in the veggie broth, tomato paste, and lentils. Cook 3-5 minutes, until mixture starts to thicken. Remove from heat and set aside.

Step 6

Next make your Bechamel Sauce. Melt vegan butter in a small pot over medium heat.

Step 7

Once melted, quickly whisk in the flour until a smooth paste forms.

Step 8

Raise the heat to medium high and slowly pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to thicken.

Step 9

Stir in salt, cinnamon, and nutmeg. Remove from heat.

Step 10

Let the sauce cool for a few minutes. Set 1/2 cup of sauce aside.

Step 11

Blend the rest of the sauce and the silken tofu together until smooth. Set aside.

Step 12

.

Step 13

In a bowl, mix together the elbow noodles and the 1/2 cup of reserved bechamel sauce until well coated. Layer the noodles on the bottom of the dish.

Step 14

Evenly scoop the lentil sauce over the noodles.

Step 15

Cover with the remaining bechamel sauce and sprinkle with vegan parmesan cheese.

Step 16

Bake for 25-30 minutes, or until the top of the pastitsio is firm and slightly golden.

Step 17

Broil for 3-5 minutes, or until the top starts to brown.

Step 18

Garnish with extra vegan parmesan cheese or parsley. Store in the fridge up to a week, or freeze for later!