Name: Vegan Greek Pastitsio
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 1 pound tube-shaped pasta (gluten-free if needed); 1/2 cup reserved pasta water; 1 tablespoon tapioca starch (or cornstarch); 1/2 cup unsweetened dairy-free milk; 1/4 teaspoon sea salt; 1 1/2 cups vegan Parmesan cheese, divided; 3 cups vegan béchamel sauce; 1 1/2 cups cooked chickpeas, drained and rinsed; 1/4 cup chopped walnuts; 1 1/2 cups chopped sweet or yellow onion; Drizzle of oil or vegetable broth, for sautéing; 1/2 cup dry green or brown lentils; 2 cups chopped fresh tomatoes (about 4 medium); 1/2 cup chopped parsley; 1 1/2 cups vegetable broth; 3 tablespoons tomato sauce; 1/2 cup white cooking wine (optional); 1/2–1 teaspoon sea salt, to taste; 1/2 teaspoon ground black pepper

Jump to Recipe

comforting, plant-based take on the classic layered Greek casserole, featuring spiced lentil-walnut “meat,” tender pasta, and a velvety dairy-free béchamel baked to golden perfection.

Why You’ll Love This Recipe

Delivers all the traditional Mediterranean flavors—cinnamon, nutmeg, and tomato—without any animal products.
High in protein and fiber from lentils, walnuts, and whole-grain pasta.
Ideal for meal prep: each component can be made ahead and the dish freezes well.
Suitable for omnivores and vegans alike, making it a reliable crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta layer

Dried tubular pasta (pastitsio noodles, penne, or ziti)
Olive oil
Sea salt

Lentil-walnut “meat” sauce

Finely chopped onion
Minced garlic
Ground cinnamon
Ground nutmeg
Dried oregano
Tomato paste
Crushed tomatoes or passata
Cooked brown or green lentils
Finely chopped walnuts (or mushrooms)
Dry red wine or vegetable broth
Soy sauce or tamari
Freshly ground black pepper

Vegan béchamel

Vegan butter or neutral oil
All-purpose flour
Unsweetened plant-based milk (soy, oat, or almond)
Nutritional yeast or vegan Parmesan
Ground nutmeg
Salt and white pepper

directions

Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain, drizzle lightly with olive oil, and set aside.
Prepare the lentil-walnut sauce
- In a wide saucepan, sauté onion in olive oil over medium heat until translucent.
- Add garlic, cinnamon, nutmeg, and oregano; cook 1 minute.
- Stir in tomato paste; cook until it darkens slightly.
- Add crushed tomatoes, lentils, walnuts, wine (or broth), and soy sauce. Simmer 15 minutes, stirring occasionally, until thick. Season with salt and pepper.
Make the béchamel
- Melt vegan butter in a saucepan. Whisk in flour to form a smooth roux.
- Gradually add plant milk while whisking. Cook over medium heat until the sauce coats the back of a spoon.
- Stir in nutritional yeast, nutmeg, salt, and white pepper. Remove from heat.
Assemble
- Preheat oven to 180 °C / 350 °F.
- Lightly oil a deep baking dish. Arrange pasta in an even base layer.
- Spread the lentil-walnut sauce over the pasta.
- Pour béchamel on top, smoothing to cover completely.
Bake
Bake for 45–50 minutes, until the béchamel is set and golden. Rest 10–15 minutes before slicing to allow the layers to firm.

Servings and timing

Yield: 8 generous portions
Prep time: 45 minutes
Cook time: 50 minutes
Total time: ~1 hour 35 minutes

Variations

Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend in the béchamel.
Nut-free: Replace walnuts with extra lentils or diced mushrooms for texture.
Vegetable boost: Add diced zucchini or spinach to the sauce for extra greens.
Herb twist: Finish with fresh parsley or mint for a brighter flavor profile.

storage/reheating

Refrigeration: Cool completely, cover, and store for up to 3 days.
Freezing: Portion and freeze for up to 3 months; thaw overnight in the refrigerator.
Reheating: Warm individual slices in a microwave or heat the casserole, uncovered, in a 180 °C oven until hot throughout and the top re-crisped.

FAQs

What type of pasta should I use?

Traditional Greek pastitsio noodles work best, but any thick tube pasta such as penne or ziti will suffice.

Can I prepare any components in advance?

Yes. Both the lentil-walnut sauce and the béchamel can be refrigerated for 2 days or frozen for 1 month before assembling.

How do I keep the béchamel lump-free?

Whisk constantly while gradually adding milk and maintain medium heat; strain through a fine sieve if necessary.

Is wine essential in the sauce?

No. Vegetable broth offers a fine substitute; a teaspoon of balsamic vinegar adds comparable depth.

How do I achieve a firm slice?

Undercook the pasta slightly and allow the baked dish to rest at least 10 minutes before cutting.

Can this dish be made oil-free?

Use water or broth to sauté vegetables and replace vegan butter with additional plant milk thickened by extra flour.

What can replace nutritional yeast?

Vegan Parmesan shreds or a tablespoon of white miso paste provide similar umami.

Why are cinnamon and nutmeg used in a savory dish?

These warm spices are traditional in many Greek tomato-based sauces, lending depth and a subtle sweet aroma.

How long will leftovers stay good?

Properly stored in the refrigerator, leftovers remain safe and flavorful for up to three days.

Can I bake pastitsio in individual portions?

Absolutely—assemble in ramekins, reduce baking time to about 25 minutes, and serve personal-size casseroles.

Conclusion

Vegan Greek pastitsio preserves the layered comfort of the classic while meeting modern dietary preferences. With robust lentil-walnut filling, silky béchamel, and tender pasta, it is equally suited to family dinners, potlucks, and make-ahead meal plans—proof that traditional favorites can be both satisfying and entirely plant-based