Greek Pasta Casserole - Vegan Pastitsio
Prep time
Cook time
Total time
Here's how you can make the popular Greek pasta casserole - pastitsio - vegan! Impress your friends or family with this comforting vegan pasta casserole!
Serves: 6+
  • For the filling:
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 4 medium plum tomatoes, peeled and chopped
  • 1 cup tomato juice
  • 1 tsp tomato paste
  • 1 cup red lentils
  • ½ tsp cinnamon
  • 1 tsp ground black pepper
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • a dash of nutmeg
  • ½ cup red wine
  • 1 ½ cups boiling water
  • 1 Tbsp olive oil
  • sea salt, to taste
  • For the vegan Bechamel sauce:
  • 2 Tbsp vegan butter
  • 1 Tbsp flour
  • 2 cups non-diary milk, unsweetened
  • ½ tsp nutmeg
  • ½ tsp white pepper
  • ½ tsp sea salt
  • 1 cup silken tofu
  • For the pastitsio:
  • 400g rigatoni pasta
  1. Cook the pasta according to instructions on the package - al dente.
  2. Add the olive oil in a large skillet, over medium heat.
  3. When hot, add the chopped onions. Saute them for a few minutes.
  4. Add chopped carrots and continue to cook for about 5 minutes.
  5. Add the tomatoes and cook for 2 more minutes.
  6. Add tomato juice, tomato paste, wine, and lentils. Let them cook until the lentils absorb the liquids, stirring occasionally.
  7. Add cinnamon, cumin, black pepper, garlic powder, smoked paprika, and nutmeg. Mix well to incorporate. Add water and let it cook for about 7 more minutes. Set aside.
  8. Make the vegan Bechamel sauce.
  9. In a sauce pot, on low heat, melt the vegan butter.
  10. Add flour and whisk well until the mixture becomes thick.
  11. Add milk, stirring continuously until the mixture thickens.
  12. Add white pepper, salt, and nutmeg.
  13. Divide the sauce into two parts.
  14. Using a food processor, add one part of the sauce and mix it with silken tofu. Blend until smooth.
  15. Using a baking dish, layer the cooked pasta on the bottom, cover it with the initial Bechamel sauce, then layer it with lentil mixture and cover it up with tofu-sauce.
  16. Bake at 200C for about 35 minutes or until golden on top.
Recipe by Gourmandelle | Vegetarian Blog at