VEGETABLE PASTITSIO WITH LENTILS
I adapted this recipe from the Moosewood celebrates cook book. They call for egg plant but didn't have any and it has marginal nutritional value. I think this recipe works well with any variety of vegetables. I also used gouda cheese instead of feta because that is what I had on hand.
Provided by ttbyts
Categories Lentil
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils.
- cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes.
- Add lentils to vegetables and cook until ready to layer.
- Boil noodles to al dente (8-10 minutes).
- drain when done and toss with olive oil and parmesan.
- Cover and set aside.
- Preheat oven to 350.
- Melt butter in saucepan, add flour and whisk 1-2 minutes.
- Add hot milk and cook until it starts to thicken.
- Remove from heat and add nutmeg and salt.
- Add eggs slowly.
- Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan.
- Bake covered for 25 minutes.
- Uncover and let cook until bubbly and brown.
Nutrition Facts : Calories 396.4, Fat 15.2, SaturatedFat 8.8, Cholesterol 121.5, Sodium 527.7, Carbohydrate 46.1, Fiber 6.3, Sugar 6.3, Protein 19.9
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Tiara Thomas
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Kevin Guzman
[email protected]I'm not a vegetarian, but I really enjoyed this vegetable pastitsio! The flavors were great and the lentils gave it a nice hearty texture.
Blanca Sotelo
[email protected]This pastitsio was a bit too dry for my taste. I think it could have used more sauce or vegetables.
Mavuyane Gxebs
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and satisfying vegetarian meal.
SaidAli Umarzai
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it! The flavors were amazing and my family loved it.
Misti Mahadi
[email protected]I really enjoyed this vegetable pastitsio! The flavors were well-balanced and the textures were perfect. I especially liked the contrast between the crispy top layer and the creamy filling.
Stephen Garelick
[email protected]This pastitsio was a bit too heavy for my taste. I think it would have been better if I had used less cheese or bechamel sauce.
sandy morales
[email protected]I made this dish for a potluck and it was a big success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Ugochi Uzoigwe
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavors and textures. I especially loved the crispy top layer.
Shaikh Haris Sohail
[email protected]I found this recipe to be very easy to follow. The instructions were clear and concise. I also liked that the recipe didn't require a lot of prep work.
Daniel Owusu
[email protected]This pastitsio was a bit too bland for my taste. I think it could have used more spices or herbs. The vegetables were also a bit overcooked.
MD ASHIK SHEIKH
[email protected]I made this dish for my family and they all loved it! The lentils and vegetables were cooked perfectly and the bechamel sauce was creamy and delicious. The spices added a nice depth of flavor. I will definitely be making this again.
Shihab Reza
[email protected]This vegetable pastitsio was a delight! The combination of lentils, vegetables, and spices created a flavorful and hearty dish. The bechamel sauce added a creamy touch that balanced out the richness of the filling. I would definitely recommend this r