Greek Pastitsio Recipe | FoodByMaria


Vegan Greek Pastitsio Recipe

Last Updated:
This post may contain affiliate links. Please read our disclosure policy.
Greek Pastitsio on a white plate.


40 minutes


35 minutes



This vegan Greek pastitsio recipe is incredibly easy and a crowd-pleaser. I grew up eating it and it was one of my brother & I's favourite meals.

Okay, you know those recipes that bring you right back to your roots and quite often make you feel butterflies in your belly as all the memories flow into your mind from growing up eating delicious meals with your family? This Greek Pastitsio Recipe is one of them. I immediately have visions of my mother or grandmother cooking me this dish almost every week. It was my brother’s favorite meal growing up, and it still might be, to be honest. My mom would make a huge serving of this dish and it still wouldn’t last more than a day or two. 

Side angle of Greek Pastitsio on a white serving plate.

Top view of the Greek Pastitsio on a white dish.

One of the key ingredients of this dish is the bechamel sauce. Which if you’ve been following along, I recently just posted a recipe for as well. Bechamel is often known as being made with flour and milk, however, I’ve made a really great vegan version that you can use on anything. The secret ingredient is the nutmeg that adds a pop of flavor you never knew you needed. 

The background of this Greek Pastitsio Recipe

Growing up in a small city with minimal multiculturalism, I was really the odd one out when it came to dishes and foods. People would often talk about special cookies their grandparents would make for them… meanwhile, I would hide in the corner at school eating my moussaka or pastitsio praying no one would come over and make fun of me. I wasn’t really a sweet tooth. I’d be the one eating ribs, lasagna and pizza for breakfast (pre-vegan days).

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

This recipe will bring your family so much joy and if not only that, it will bring a part of me to your dinner table. My intense passion for cooking really dives deep and it means so much to me when you make my recipes. Let this recipe be my gift to you and help you show your family that plants can, and are delicious.  

Side of Greek Pastitsio on white plate.

Slice of Greek Pastitsio from the birds-eye-view.

Why you’ll love this recipe: 

Other than the fact that this Greek Pastitsio recipe is being delivered to you right from my roots, there are so many other reasons you’ll love it:

  • It’s nourishing
  • It’s comforting
  • It’s great for meal-prep or a make-ahead dinner (you can even make it and freeze it to bake for later) 
  • A pretty big crowd-pleaser
  • You get to experience parts of Greece without having to leave your home

This Greek Pastitsio Pasta Recipe is so damn tasty. I seriously feel so blessed to have this platform to share it with you. You make it up in layers with bechamel, sauce, pasta, sauce, and although it’s easy, it’s mighty delicious.

My other fav Greek recipes:

Vegan Greek Pastitsio Recipe

3.50 from 6 votes
This vegan Greek pastitsio recipe is incredibly easy and a crowd-pleaser. I grew up eating it and it was one of my brother & I's favourite meals.
Prep Time 40 minutes
Cook Time 35 minutes
Course Main Dishes
Cuisine Vegan
Servings 8



  • Preheat your oven to 350F and place a 13″L x 7.75″W x 2.25″H baking dish onto a baking sheet, set aside.
  • Prepare the meat sauce as instructed and let simmer on low till needed.
  • Cook noodles as instructed on the package.  You want the noodles slightly al dente. Strain and set aside.
  • Prepare bechamel until you've reach the silky smooth consistency.  The only adjustment to be made to this recipe is to add 1 extra cup of almond milk and 1 cup of vegan parmesan.
  • To assemble, add 1 cup meat sauce to the base on your casserole dish and evenly distribute.  Now add all your pasta and ensure everything is even, avoiding any large holes or gaps.  Pat down evenly using a spoon before pouring over all your bechamel sauce.
  • Bake in the oven for 40 minutes or until the bechamel sauce has gone completely golden and begins to bubble.


It will last up to 1 week in a tightly sealed container in the fridge.
Review This Recipe Let us know how it was!

Can’t wait to try this! As a Greek, too, Pastitsio was my faaaaavorite meal before becoming vegan. Planning this for this year’s Thanksgiving. Thank you!

Maria Koutsogiannis

You’re going to love it!

Melissa Henderson

Hi Maria – This recipe looks amazing and I like everyone’s comments. I read that someone made this ahead of time. I am assuming I can make the entire dish ahead of time, refrigerate it and then bake the next evening? (We are having company on a Monday night and I have to work during the day, so I was going to make this on a Sunday so it is ready for the next evening). Is that possible? Any guidance is so appreciated!

Maria Koutsogiannis

Yes! I would do just that. Or my mom sometimes preps everything but the bechamel and then baked it day of!

Katherine George

It says to add 1 cup meat sauce to the bottom, then where do you add the rest?

Alexis Spell

As a new Greek vegan myself, thought I would never be able to enjoy my favorite food again until I found this recipe! This version is even better and the flavor is amazing, so glad to have my comfort food for my birthday again.

Maria Koutsogiannis



This tastes great!! So similar to my mother in laws non vegan pastichio, will be making this again!

Maria Koutsogiannis

YESSSSS did you love the white sauce?!


Made this last night. Delicious!! Can’t wait to have the leftovers for lunch.
The only feedback I have: I was a bit uncertain about when the bechamel was done — like, was I supposed to let it boil and how thick should it be before pouring it over the pasta…? It turned out good but maybe a bit thin..?

Maria Koutsogiannis

So glad you enjoyed this hun! In the instructions, we specify to add all the milk (over time) and heat on medium-high the whole time. Whisk aggressively till you reach a thick consistency. Ultimately, had you cooked and whisked a bit longer you would have reached something less thin! I am happy it was tasty nonetheless!

Michelle Menard

This is incredible! So good reheated the next day and an easy option to take for lunch. Will definitely make it again!

Maria Koutsogiannis

YASSS!! this makes me so happy! Thanks Michelle!

Michelle D.

OKAYYYYYY FOOD BY MARIA — you’ve done it. I’ve made the FBM vegan bolognese so many times and it comes out unbelievably every time… But this recipe is a whole new level. I didn’t even know these noodles existed and had never made a béchamel vegan before! SO DELICIOUS! Highly recommend.

Maria Koutsogiannis

Why, hello, Michelle! Thanks so much for the love on this recipe. It’s a childhood favourite and I am so glad I can share part of my Greek heritage with you!!!! Thanks for the love!


This recipe is a must make! Absolutely delicious and loved by the whole family

Maria Koutsogiannis

Thank you so much, Adam! We really love this recipe!


This is so good, my kids loved it! I made it ahead of time and then just had to pop it in the oven, perfection!

Maria Koutsogiannis

Thank you so much for the love, Elisa! I just love this recipe!

Post A Comment

Recipe Rating

Share to...