Lentil Pastitsio (Vegetarian)
Submitted by drganmaster5000
Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsAll the cozy comfort of Greek pastitsio, completely meat-free.
Tender lentils simmer with cinnamon and pepper, layered between parmesan-coated pasta and a cloud-like egg white topping that puffs golden in the oven.
This is the kind of dish that makes vegetarians and meat-eaters alike reach for seconds.
Variations
- Swap fettuccine for traditional tubular pasta like penne or ziti
- Add a layer of sautéed spinach for extra greens
- Use plant-based cheese to make it fully vegan
Chef Tips
- Don’t overcook the lentils; they should hold their shape
- Beat the egg whites until truly foamy for the lightest topping
- Let it rest 10 minutes before cutting for clean, layered slices
Ingredients
Directions
In a saucepan bring water to boiling; add lentils and garlic.
Return to boiling; reduce heat.
Cover and simmer 10 minutes. Add onion and green pepper.
Cover and cook 5 to 10 minutes more or until tender.
Drain; return to pan.
Stir in sauce, cinnamon and pepper. In a bowl beat egg slightly; stir in Parmesan cheese and parsley.
Add pasta; toss to coat set aside.
For topping: in a saucepan stir together milk and flour.
Cook and stir until thickened and bubbly.
Remove from heat. Stir in ½ cup of the mozzarella cheese.
Beat egg whites until foamy. Fold egg whites into topping; set aside.
Grease a 3-quart rectangular baking dish .
Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture.
Spoon topping over all. Bake, uncovered, in a 350℉ (180℃) oven about 45 minutes or until hot.
Top with remaining cheese and additional cinnamon, if desired.
Let stand for 10 minutes.
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