Pastitsio Greek Lasagna
Simmer & Serve a hearty Greek take on lasagna with noodles, tomato sauce, and a covered in a cheesy Mornay (béchamel) sauce
Ingredients
TOMATO SAUCE - PART 1
- ½ cup lentils unsplit, dry (see tips for canned/cooked)
- 4 tbsp onion dehydrated or ½ cup fresh onions
- 2 tsp garlic granulated
- 1 tsp onion powder
- 1 tsp oregano dry or 1 tbsp fresh
- 1 tsp basil dried or 1 tbsp fresh
- 3 cups water
TOMATO SAUCE - PART 2
- ½ cup diced tomatoes
- ½ cup tomato paste
- 1 tbsp balsamic
- 1 tbsp apple cider
BECHAMEL
- 8 tbsp oat flour
- 1 tsp onion powder
- ⅛ tsp white pepper optional, ground
- ¹/16 tsp nutmeg
- ¹/16 tsp celery seeds optional
- ¹/32 tsp cloves or allspice, both optional
- 1 tbsp nutritional yeast optional
- 1 tbsp sunflower seed butter or tahini or other seed or nut butter
- 1 tbsp apple cider vinegar add more and cook to taste if not salty enough
- 1 tbsp white vinegar
- ½ cup water or more as needed
GARNISH
- 1 tsp basil or parsley fresh or rehydrated
- 2 tbsp Cheesy Not Parm Powder see recipe below
Instructions
- Add all of the tomato sauce PART 1 ingredients to a pot and bring to a boil on high heat, cooking for 10-12 minutes or until the lentils start to soften a bit. Add Part 2 of the tomato sauce ingredients, stir well, and bring to back to simmer on medium-low to low heat.
- Add the noodles and get a bit of the sauce liquid on them. I like to sprinkle some not-parm on the noodles, then pour on your Mornay (béchamel) sauce and cover the pot with a lid. Now simmer for 8-10 minutes on low heat.
- When the noodles are soft and the Mornay sauce becomes firm remove the pot from the heat. Slice and serve with Cheesy Not Parm and fresh or dried herbs for garnish.
Video
Notes
- If you want the Morney to be stretchy like mozzarella then you can add 2 tbsp tapioca starch, or casava flour for a less processed version.
