Pastitsio with Vegetables

Learn how to make a vegetarian version of Greek pastitsio. It's so good that no one will even notice it doesn't have meat!

what you'll need
  • 500 g pastichio pasta
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 4 carrots grated
  • 2 zucchini grated
  • 2 bell peppers chopped
  • 1 cup corn
  • 400 g tomato sauce
  • 200 g feta cheese (cut in cubes)
  • 1½ tsp salt
  • ½ tsp pepper
  • 1 tbsp oregano
  • 1.5 l milk
  • 6 tbsp cornflour
View ingredients
step 1

Vegetable Sauce: Finely chop the onion and garlic and add them to a heat pot. Sauté them with olive oil for about 2 minutes.

step 2

Add all the vegetables (zucchini, carrots, peppers and corn) and simmer them for 8 minutes.

step 3

Add salt, pepper, oregano and the tomato sauce. Simmer for another 10 minutes and set aside to prepare the pasta.

step 4

Pasta: Boil the pasta in salted water according to the directions on their package.

step 5

Drain the pasta and add a little olive oil (or butter) so they don’t get sticky.

step 6

Mix the pasta with the vegetable sauce and the feta cheese.

step 7

Béchamel Sauce: In a separate pot, add the milk, corn flour, salt and pepper and stir constantly until it becomes thick.

step 8

Once the sauce thickens, add the egg, butter and the parmesan cheese, and mix until combined.

step 9

Use a deep baking dish (34cm x 26cm) and spread a little bit of olive oil at its base.

step 10

Lay the pasta mixed with the vegetable sauce and sprinkle them with grated cheese.

step 11

Spread the béchamel evenly and make sure all pasta is covered.

step 12

Sprinkle the cheddar cheese on top and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes.

Pastitsio with Vegetables

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