Lentil Pastitsio

Lentil Pastitsio

Serves 4-6

Vegetarian 

Possibly my favourite recipe of all!

Pastitsio is a classic greek dish, quite similar to the Italian lasagne. The main difference, is that Pastitsio has only three singular layers: the pasta, the bolognese and the béchamel. In this divine version, we have made the bolognese with cooked lentils, which are lighter than meat, yet pair magically with the creamy béchamel and pasta. Incredibly moreish, satisfying, comforting and a real favourite! Easy to make for any occasion, or a delicious weeknight supper.

Ingredients

500g rigatoni pasta (or bucatini)

For the lentil bolognese:

1tbsp avocado oil or other cooking oil

1tbsp ghee or butter

1 leek, finely chopped

2-3 shallots, peeled & finely chopped

3 cloves of garlic, peeled and minced

60ml white wine

1tsp dried oregano

1tsp sweet paprika

1/2tsp ground cumin

1/2tsp mild curry powder

1tbsp sugar

1tbsp soy sauce

1tbsp Worcester sauce

500g cooked brown, green or beluga lentils (we used tinned beluga lentils, drained & rinsed)

1 tin chopped tomatoes plus a tin-full of water

1tsp sea salt

Lots of freshly ground black pepper

A bunch of fresh parsley, finely chopped, stems included

For the béchamel:

1.2lt fresh whole milk (or any unsweetened milk of choice)

130g salted butter

130g plain flour

180g Swiss Gruyère, grated (or other melty cheese)

Half a nutmeg, freshly ground

Salt & pepper to taste

A deep, baking dish (ours is 26cm x 26cm x 7cmH)

Method

Boil the pasta until al dente, according to package instructions. 

Lightly grease an ovenproof dish. Drain the pasta well and place in your baking dish with a knob of butter. Set aside.

To prepare the lentil bolognese, heat the oil and ghee in a large, deep frying pan. Sauté the leek and shallots for a good few minutes, over medium low heat until translucent. Add the garlic, then pour in the wine and allow it to evaporate. Stir in all the spices, sugar, soy sauce and Worcester sauce and allow to become fragrant. Mix in the lentils, tinned tomatoes and water. Season with salt and pepper and simmer for 15 minutes, or until most of the liquids have been absorbed. Stir in the parsley and set aside.

Preheat the oven to 180C.

To prepare the béchamel, heat the milk in a saucepan, until just before boiling point and set it near by. In a separate saucepan, melt the butter and stir in the flour to create a roux. Cook the roux for a minute, then start to gradually add the warm milk in batches, whisking well after each addition, to break any lumps. Once all the milk has been incorporated, cook for a couple of minutes, always whisking, and take off the heat. Stir in most of the cheese, reserving some for topping, grate in the nutmeg and season to taste.

To assemble, spoon the lentil bolognese over the rigatoni, in one even layer. Ladle the béchamel on top and sprinkle with the reserved cheese. Grate a little more nutmeg and grind some black pepper on the surface, then place in the middle of the oven. Cook for 40 minutes. Allow to cool for a while before serving. Enjoy!

Notes

The Pastitsio will keep well in the fridge for a few days. It can also be placed in the freezer before baking, then it can be defrosted and baked on another day.

The same recipe can be made with minced meat such as beef, turkey or lamb, or tofu crumble. We have tried them all and it always turns out divine.

Do try to use the spices in the quantities recommended for the ultimate result.

 To make vegan, use plant based milk, butter and cheese. It comes out just as delicious.