Vegetable Pastitsio With Lentils

May 08, 2023May 8, 20230 6
Vegetable Pastitsio With Lentils, a hearty and healthy vegetarian meal
in Vegetarian

Prep

20 min

Cook

1 hour 30 min

Ready In

1 hour 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup dried lentils
3 cups water
1 garlic clove
1 bay leaf
1 cup diced onion
3 garlic cloves
1/2 cup bell pepper
1 cup carrot
1 cup yellow squash
12 ounces mushrooms
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon marjoram
3 cups canned tomatoes
1/4 cup fresh parsley
salt
pepper
8 ounces whole wheat lasagna noodles , broken up
1/2 cup parmesan cheese , grated
3 tablespoons butter
1/4 cup flour
2 cups milk , heated to just below scalding
1 pinch nutmeg
salt
3 eggs
1 cup feta cheese
1/4 parmesan cheese

Nutrision Information

Servings Per Recipe
8
Calories
434
Sugar
7g
Fat
14g
The hearty and delicious Vegetable Pastitsio With Lentils is a vegetarian version of the classic Greek dish, using lentils instead of meat. The lentils are cooked until tender then mixed with a variety of vegetables, spices, and whole wheat lasagna noodles. The dish is then topped with feta and Parmesan cheeses and baked to a bubbly perfection. This meal is bursting with flavor, and it's a perfect way to get your fill of vegetables in a single meal. Nutritious and filling, this recipe is ideal for a family dinner or meal prep.

Instructions

1.Preheat oven to 375°F.
2.Add dried lentils, garlic, bay leaf and water to a pot. Bring to a boil, cover and reduce heat. Cook for 25 minutes then drain and remove bay leaf.
3.In a separate skillet over medium-high heat, cook onions and garlic until slightly brown. Add bell pepper, carrot, squash and mushrooms. Stir until vegetables are slightly brown then stir in red wine, cinnamon, oregano and marjoram and let cook for 2 more minutes.
4.Add canned tomatoes, fresh parsley and the cooked lentils and simmer for 15 minutes. Season with salt and pepper.
5.In a separate pot, cook lasagna noodles according to package instructions. Drain and reserve.
6.In a saucepan over medium heat, melt butter, and stir in flour. Stir in hot milk constantly until thickened. Remove from heat and season with nutmeg and salt. Temper the eggs by adding a spoonful of the milk mixture and whisking together. Add the eggs to the saucepan and stir to combine.
7.In a lightly greased 9×13 baking dish, layer half of the pasta. Add the vegetable and lentil mixture and spread over the top. Add the remaining pasta over the top of the vegetable mixture and sprinkle feta cheese and Parmesan cheese on top. Pour the milk mixture over the top and bake for 45 minutes.

PROS

Vegetable Pastitsio with lentils is low in fat while also providing protein and fiber.
It is suitable for vegetarian or Meatless Monday dinners.

CONS

This dish can be high in sodium, and the feta cheese and Parmesan cheese contribute to the calorie count.

HEALTH & BENEFITS

Lentils are a good source of plant-based protein, vitamins, minerals, and dietary fiber. This recipe features yellow squash and carrots, which contain antioxidants, vitamins A and C, and fiber. Steel-cut oats are high in fiber and low in calories.

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