Greek Pasta Casserole – Vegan Pastitsio

Vegan pastitsio is the plant-based version of the famous Greek pasta casserole, often called “Greek lasagna.” Instead of ground lamb and a dairy Bechamel, this version layers tubular rigatoni with a spiced lentil-and-tomato filling, then tops it with a creamy tofu Bechamel before baking until golden. It tastes remarkably close to the original.

You know I am a big fan of casseroles. I find them to be some of the best comfort foods ever, and you can feed an entire crowd with them. Pastitsio is a world-famous Greek dish you will find all across the country, and it is very similar to the Italian lasagna, the main difference being the shape of the pasta. The traditional recipe builds layers of pasta, a spiced meat sauce, and Bechamel, then bakes everything until set.

For this vegan pastitsio, I replaced the ground lamb with a mix of healthy vegetables: carrots, lentils, tomatoes and, of course, the authentic pastitsio spices such as cinnamon and nutmeg. The Bechamel I made with vegan butter, vegan milk, flour and silken tofu. I used rigatoni so the finished casserole looks as close to the original as possible. Make this version and I promise you will be impressed by its blend of flavors and textures. The taste is very similar to the original recipe, and I am sure even your omni friends will be impressed.

Key ingredients

Red lentils are the heart of the filling and the stand-in for ground meat. They cook quickly, break down into a soft, savory texture, and soak up the tomato and spices like a sponge, which is exactly what you want from a meat sauce. There is no need to pre-soak them. Just simmer until they absorb the liquid and turn tender.

Cinnamon and nutmeg are what make this taste like pastitsio rather than a generic pasta bake. A warm pinch of cinnamon in a tomato-based sauce is the signature Greek note, and nutmeg appears twice here: a dash in the lentil filling and again in the Bechamel. Use them with a light hand, since they are meant to perfume the dish, not dominate it.

Silken tofu is the trick that gives the Bechamel its body without any dairy. Blended into half of the white sauce, it adds creaminess and a custardy set that holds up when baked. Reach for silken, not firm. Firm tofu will leave you with a grainy sauce that never goes smooth.

Rigatoni is my pasta of choice here. The wide ridged tubes catch the sauce and mimic the long bucatini-style pasta used in authentic pastitsio. Cook it just to al dente, because it will keep softening in the oven and you do not want it mushy by the time the casserole is golden on top.

Red wine and tomato build the depth of the filling. The wine, tomato juice, paste and fresh cherry tomatoes layer different kinds of acidity and sweetness, and a splash of smoked paprika rounds it all out with a subtle savory warmth.

Tips for getting it right

• Cook the lentils until the liquid is gone. The filling should be thick and scoopable, not soupy. If it is too wet when you assemble, the layers will not hold and the bottom turns watery. Let it simmer those last few minutes until the lentils have drunk up the liquids.
• Build your roux patiently. Melt the vegan butter on low heat, whisk in the flour, and let it cook until thick before you add any milk. Adding milk too early is the most common Bechamel mistake and it leaves you fighting lumps the whole time.
• Whisk the milk in slowly. Pour it in while whisking continuously so the sauce thickens evenly. You know it is ready when it coats the back of a spoon.
• Blend the tofu sauce until completely smooth. Take half the Bechamel, add the silken tofu in a food processor, and run it longer than you think you need. Any graininess now will still be there after baking.
• Salt the pasta water. It is the only chance to season the pasta itself, and undersalted pasta will make the whole casserole taste flat no matter how well-spiced the sauce is.

How to assemble and bake

The layering is what makes pastitsio look the part. In a baking dish, lay the cooked pasta on the bottom, cover it with the plain Bechamel, spread the lentil mixture over that, and finish with the smooth tofu-Bechamel on top. Bake at 200C for about 35 minutes, or until the top is golden. You know it is done when the surface has set and taken on color, and the edges are bubbling. Let it rest a few minutes before slicing so the layers firm up and cut cleanly.

Storage and make-ahead

Pastitsio is a great make-ahead dish. You can assemble the whole casserole, cover it, and refrigerate it unbaked for a day, then bake it fresh when you need it. Leftovers keep well in an airtight container in the fridge for up to 4 days and, like most casseroles, the flavors deepen overnight. Reheat individual portions in the oven or microwave until heated through. It also freezes well once baked and cooled, so it is worth making a double batch.

If you love this kind of comforting baked pasta, try my vegan lasagna with mushrooms next, or my vegan cheesy pasta casserole for a different take. You can also browse more vegan lentil recipes if you want to put that pantry staple to work.

Greek Pasta Casserole – Vegan Pastitsio

Here’s how you can make the popular Greek pasta casserole – pastitsio – vegan! Impress your friends or family with this comforting vegan pasta casserole!

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Rate

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Choose Serving Size 6

Ingredients 

MetricUS (Imperial)

For the filling:

• 1 onion chopped
• 1 carrot chopped
• 4 cherry 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
• 1 dash nutmeg
• ½ cup red wine
• 1 ½ cups water boiling
• 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 salt
• 1 cup silken tofu

For the pastitsio:

• 8 cups rigatoni pasta

Instructions

• Cook the pasta according to instructions on the package – al dente.
• Add the olive oil in a large skillet, over medium heat.
• When hot, add the chopped onions. Saute them for a few minutes.
• Add chopped carrots and continue to cook for about 5 minutes.
• Add the tomatoes and cook for 2 more minutes.
• Add tomato juice, tomato paste, wine, and lentils. Let them cook until the lentils absorb the liquids, stirring occasionally.
• 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.
• Make the vegan Bechamel sauce.
• In a sauce pot, on low heat, melt the vegan butter.
• Add flour and whisk well until the mixture becomes thick.
• Add milk, stirring continuously until the mixture thickens.
• Add white pepper, salt, and nutmeg.
• Divide the sauce into two parts.
• Using a food processor, add one part of the sauce and mix it with silken tofu. Blend until smooth.
• 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.
• Bake at 200C for about 35 minutes or until golden on top.

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