Vegetarian pastitsio
Indulge in a delightful Vegetarian Pastitsio bursting with savory flavors of aromatic herbs, creamy cheeses, and wholesome plant-based ingredients.
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
Instructions:
- Preheat the oven to 190C/170C fan/gas 5. Combine the onions and oil in a large saucepan with the bouillon, bay leaves, vinegar, garlic, oregano, and cinnamon. Pour in a mug of water (approximately 250ml), then put the lid on and let it simmer for 10 minutes until the onions are tender. Uncover and continue to cook for another 10 minutes, stirring occasionally. By this time, the water should have evaporated, and the onions should be soft.
- While the onion mixture is cooking, prepare the pasta in a large pot of boiling water according to the package instructions, or cook for 10 minutes until it is 'al dente'. Drain the pasta and set it aside.
- Combine the tomatoes, tomato purée, lentils, and their liquid with the onion mixture. Mix well, then cover and let it simmer for 5 minutes. Don't forget to discard the bay leaves.
- For the white sauce, mix the milk and 200ml of water with flour in a saucepan. Whisk thoroughly to prevent lumps from forming and continue stirring until the sauce thickens, which should take approximately 8-10 minutes.
- Mix the egg white into the pasta and spread it evenly on the bottom of a baking dish. Top it with the lentil mixture. Mix the egg yolk into the white sauce, then pour it over the lentils. Sprinkle feta cheese and oregano on top, then bake in the oven for 40 minutes until it starts to bubble.
- Serve half of the dish with a side of tomato and onion salad, and refrigerate the remaining portion for another day. It can be stored in the fridge for up to two days. Reheat on plates in the microwave until it is thoroughly heated.
Summary:
- Calories: 4115 kcal
- Fat: 27 g
- Protein: 238 g
- Carbs: 751 g
- Potassium: 7439 mg
- Magnesium: 601 mg