VEGETARIAN PASTITSIO
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.
Provided by Engrossed
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Heat olive oil and butter over medium heat in a large skillet.
- Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
- Add tomatoes and lentils with a little liquid. Cook until very thick.
- Stir in tomato paste and heat through. Adjust seasonings to taste.
- Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
- Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
- Custard Sauce:.
- Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
- Pour in heated milk, stirring with a whisk.
- Slowly whisk sauce into beaten eggs.
- Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
- Sprinkle with remaining parmesan and cover.
- Bake for 1 hour.
- Serve very hot.
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Masud Molla
[email protected]This dish is delicious! I highly recommend it.
Zabih Bajwa
[email protected]I love that this recipe is vegetarian. It's a great way to get your daily dose of vegetables.
Aonnopna Das
[email protected]This dish is perfect for a weeknight meal. It's easy to make and it's delicious.
Mae Hernandez123
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Robin Khan
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's hearty and flavorful, and it's a great way to get your daily dose of vegetables.
Rj Rabby
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the eggplant and zucchini, and they didn't even realize they were eating them!
Tara Rainey
[email protected]I love the combination of flavors in this dish. The eggplant is tender and flavorful, the bechamel sauce is creamy and cheesy, and the pasta is cooked perfectly.
Melanie
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone who is looking for a vegetarian pastitsio recipe.
Dennis Effah
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I will definitely be making it again.
Elsa Antoine
[email protected]This recipe is a great way to use up leftover vegetables. I had some eggplant, zucchini, and bell peppers that I needed to use up, and this recipe was the perfect way to do it.
LondenGamesss
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, and the bechamel sauce was creamy and cheesy. Even my picky kids loved it.
Anthony vega
[email protected]I've tried many vegetarian pastitsio recipes, but this one is by far the best. The bechamel sauce is creamy and flavorful, and the pasta is cooked perfectly. I highly recommend this recipe!
Suppa Matt
[email protected]This vegetarian pastitsio is a delicious and hearty dish that is perfect for a weeknight meal. The flavors are rich and flavorful, and the texture is perfect. I especially loved the crispy top layer. Will definitely be making this again!