Pastitsio - Greek Macaroni, Lentil & Tomato Bake

Vegan

A delicious veggie and vegan variation on a traditional Greek recipe. The ragout is a rich tomato sauce with the addition of whole lentils - although veggie mince would also work well. The Béchamel is a classic white sauce - and the dish has a delicious Greek twist because of the cinnamon. The two sauces are added to macaroni or penne pasta and baked in the oven. Very comforting and filling! Don’t be put off by the three components of this dish - it’s actually pretty easy as the two sauces and pasta more or less cook at the same time. And once it’s in the oven you can put your feet up or make a large green salad! It’s worth making double quantities for the next day.
Thanks to Valerie Mitchell for the recipe and inspiration. Photo courtesy of http://flavourphotos.com/

Serves:

No nuts

No sesame

Reduced sugar

Ingredients:

160g/6oz wholemeal macaroni or penne
A little paprika, plain or smoked, to sprinkle on top of casserole whilst cooking (optional)

Tomato & Lentil Ragout:
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
3 courgettes, cut lengthways, then sliced into semi-circles
1 large red pepper, de-seeded and sliced into square chunks
2 tins chopped tomatoes
1 tin brown or green lentils, rinsed and drained OR 100g dried lentils – cooked to make just over double this weight
2 bay leaves
1 tsp oregano
2 level tsp cinnamon
Salt and black pepper

Béchamel sauce:

30g/1oz vegan margarine
3 tsp wholemeal flour
225ml/8fl oz soya or rice milk
1 small onion stuck with a few cloves
1 bay leaf
Pinch dried thyme
Pinch grated nutmeg
Salt and black pepper
3 tbsp nutritional yeast flakes (Marigold Engevita brand, sold in health stores)

Method:

Tomato & Lentil Ragout: 1. Fry the onions until translucent. Add red pepper, courgette and garlic and cook until soft.

2. Add tomatoes, herbs and spices and cook for 5 minutes.

3. Meanwhile, put medium pan of water on for the pasta.

4. Add lentils to ragout, stirring in gently, then reduce heat and simmer. Pre-heat the oven to 190ºC/375ºF/Gas Mark 7 so it is ready for the bake.

Bechamel Sauce: 1. Melt margarine in pan on a low heat.

2. When it is gently bubbling, add flour and stir with a wooden spoon so it mixes in well. (The smooth paste which forms is called a roux.)

3. Keep stirring the roux so the flour cooks, but without burning the fat.

4. Add the soya milk in about 3-4 stages, stirring well after each batch so lumps don’t form. (If they do, don’t panic – use a balloon whisk to remove them!)

5. Add rest of Béchamel sauce ingredients and simmer on a very low heat for about 10 minutes, stirring to avoid sticking.

6. Cook the pasta in the pan of boiling water according to the packet instructions.

7. Drain pasta and put half of it in a layer in the bottom of an oven-proof dish.

8. Add half the ragout, then repeat layers with the rest of the pasta and ragout.

9. Remove the onion and bay leaf from the béchamel sauce, adjust seasoning if necessary and pour over casserole. Add a sprinkling of paprika if using. Bake in a hot oven for 20-25 minutes and serve hot.