Vegetarian Pastitsio with Lentils and Feta

Name: Vegetarian Pastitsio with Lentils and Feta
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4
Ingredients: 250 g penne pasta; 2 cans green lentils; 2 large onions, halved and sliced; 2 cloves garlic, finely grated; 400 g chopped tomatoes; 1 portion tomato, onion and dill salad, for serving; 500 ml milk or plant-based milk; 1 egg, separated; 40 g vegetarian feta, crumbled; 1 tbsp olive oil; 2 tbsp balsamic vinegar; 4 tbsp tomato puree; 50 g wholemeal flour; 2 tsp vegetable bouillon powder; 1.5 tsp dried oregano; 1 tsp ground cinnamon; 2 bay leaves

This vegetarian pastitsio is a hearty, Greek-inspired baked pasta layered with a rich lentil and tomato sauce, then finished with a creamy white sauce and feta. Warm cinnamon, oregano, and sweet onions give it deep flavor, while the oven does the final work for an easy, satisfying dinner.

Servings4 Portions

Prep Time25 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

penne pasta
250 g
green lentils
2 cans
large onions, halved and sliced
2
garlic, finely grated
2 cloves
chopped tomatoes
400 g
tomato, onion and dill salad, for serving
1 portion
milk or plant-based milk
500 ml
egg, separated
1
vegetarian feta, crumbled
40 g
olive oil
1 tbsp
balsamic vinegar
2 tbsp
tomato puree
4 tbsp
wholemeal flour
50 g
vegetable bouillon powder
2 tsp
dried oregano
1.5 tsp
ground cinnamon
1 tsp
bay leaves
2

Step-by-Step Instructions

Preheat the oven to 190C/170C fan/gas 5. In a large saucepan, combine the sliced onions, olive oil, bouillon powder, bay leaves, balsamic vinegar, garlic, 1 tsp dried oregano, cinnamon, and 250 ml water. Cover and simmer over medium heat for 10 minutes until the onions begin to soften.

Remove the lid and continue cooking for 10 minutes, stirring often, until most of the liquid has evaporated and the onions are very soft. Meanwhile, cook the penne in a large pan of salted boiling water until al dente, according to the package instructions. Drain well and set aside.

Stir the chopped tomatoes, tomato puree, and green lentils with their liquid into the onion mixture. Mix well, cover, and simmer for 5 minutes so the flavors combine. Remove and discard the bay leaves.

To make the white sauce, whisk the milk, 200 ml water, and wholemeal flour together in a saucepan until smooth. Cook over medium heat, stirring constantly, for 8-10 minutes until thickened and lump-free.