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.
1 serving Vegan Meat Sauce
2 servings Vegan Bechamel Sauce + 1 extra cup almond milk
1 cup grated plant-based parmesan
300 g cooked Pastitsio Noodles
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.
Keywords: baked, bechamel, greek, greek pastitsio, pasta, recipe, traditional