Cinnamon-infused creamy vegan bechamel tops layers of pasta and rich lentil Bolognese sauce in this Greek lasagna (pastitsio). With just a hint of sweetness, this savoury pasta dish is the perfect warming comfort food on a chilly winter night.
Benefits of soaking lentils before cooking
- reduces cooking time - improves digestion - reduces gas and/or bloating - reduces phytic acid and increases nutrient absorption
This recipe was originally published in the December 2025 issue of alive magazine.
Creamy Pastitsio with Lentil Bolognese
Ingredients
- 1 1/2 cups (375 mL) split red lentils
- 4 cups (1 L) filtered water
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1/2 large red onion, chopped
- 1 tsp (5 mL) chopped fresh rosemary
- 3 Tbsp (45 mL) extra-virgin olive oil, plus more for greasing casserole dish
- 3 garlic cloves, minced
- 3 cups (750 mL) vegetable broth
- 1/2 cup (125 mL) finely chopped raw walnuts
- 3 Tbsp (45 mL) tomato paste
- 28 oz (796 mL) can finely chopped tomatoes
- 1 cup (250 mL) tomato passata
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- 1/8 tsp (0.5 mL) red pepper flakes
- 1 Tbsp (15 mL) red balsamic vinegar
- 4 1/2 cup (1.125 L) unsweetened oat milk
- 2 inch (5 cm) cinnamon stick
- 1 bay leaf
- 1/2 yellow onion
- 3 Tbsp (45 mL) nutritional yeast
- 1/2 tsp (2 mL) sea salt
- 1/8 tsp (0.5 mL) white pepper
- 1/8 tsp (0.5 mL) ground nutmeg
- 6 Tbsp (90 mL) extra-virgin olive oil
- 6 Tbsp (90 mL) unbleached white flour
- 2 tsp (10 mL) sea salt
- 10.5 oz (300 g) bucatini or penne pasta
Directions
01
In medium bowl, add lentils and filtered water and stir. Soak for 30 to 60 minutes.
02
For vegan bechamel, to medium saucepan on low to medium heat, add oat milk, cinnamon, bay leaf, and yellow onion. Once steam starts to rise from milk, turn off heat, cover with lid, and let sit for 10 minutes. After 10 minutes, discard cinnamon stick, bay leaf, and onion and whisk in nutritional yeast, sea salt, white pepper, and nutmeg. Let cool to room temperature before finishing. While bechamel cools, make lentil bolognese sauce.
03
For lentil bolognese sauce, to food processor, add carrots, celery, red onion, and rosemary. Blend until finely minced but not puréed. Drain and rinse lentils.
04
In large skillet on low to medium heat, add olive oil and garlic and sauté for 1 minute. Add blended vegetables and continue to sauté for 15 minutes, or until soft. Add vegetable broth, lentils, and walnuts, and bring to a boil. Reduce to a simmer for 20 minutes, or until lentils are soft, stirring occasionally. Add tomato paste, canned tomatoes, tomato passata, oregano, sea salt, black pepper, and red pepper flakes. Let simmer for a further 10 to 15 minutes. Stir in balsamic vinegar and remove from heat.
05
For pasta, fill large pot with water and sea salt; bring to a boil. Cook pasta as directed on package. Drain and rinse with cold water.
06
Preheat oven to 350 F (180 C). Grease deep 9 x 12 inch (22.5 x 30 cm) casserole dish with olive oil and line bottom with parchment paper.
07
To finish vegan bechamel, heat medium saucepan on low to medium and add olive oil. Slowly add flour and whisk for 1 minute. Remove from heat. Slowly whisk in room-temperature oat milk and return to heat while constantly whisking sauce until thick enough to coat the back of a spoon.
08
In prepared casserole dish, layer pasta, arranging all noodles in same direction in one even layer. Pour 3/4 cup (180 mL) bechamel sauce over pasta and mix in. Top pasta with even layer of bolognese sauce, followed by even layer of remaining bechamel.
09
Bake, uncovered, in preheated oven for 50 to 60 minutes, until bechamel sauce is lightly browned. Remove from oven and let rest for 20 minutes before serving.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
