Dairy-Free Pastitsio (Greek Baked Pasta)

Instructions

1. 1Preheat your oven to 190°C. Fill a large pot (at least 6-quart capacity) with water and bring it to a rolling boil over high heat. Add the about 450 g Pasta and cook for 8-12 minutes, or until it is firm to the bite (al dente); then drain the pasta thoroughly and set it aside in a large bowl.
2. 2Heat the 3 tablespoons Olive oil in a large skillet (30.48 cm or larger) over medium-high heat. Add the about 450 g Ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until it is fully browned and no pink remains; then carefully drain any excess fat from the skillet. Add 1 finely chopped Onion and 3 cloves of minced Garlic to the skillet with the browned beef, and cook, stirring frequently, for about 5 minutes, until the onion is softened and translucent.
3. 3Stir in the 1/4 cup Tomato paste, about 790 g Crushed tomatoes, 1/2 cup Red wine, 1 tablespoon Dried oregano, 1 Cinnamon stick, and 1 Bay leaf into the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, uncovered, for 20-25 minutes, stirring occasionally, until the sauce has thickened; then carefully remove and discard the 1 Cinnamon stick and the 1 Bay leaf from the sauce.
4. 4While the meat sauce simmers, combine the 4 cups Plant-based milk and 1/4 cup Cornstarch in a medium saucepan (2-quart or larger), whisking until the mixture is completely smooth. Cook over medium heat, stirring constantly with a whisk, for 5-8 minutes, until the sauce thickens to a pourable consistency. Remove the saucepan from the heat and stir in the 1/2 cup Nutritional yeast, 1 teaspoon Salt, and 1/2 teaspoon Black pepper until thoroughly combined.
5. 5Spread half of the cooked about 450 g Pasta evenly across the bottom of a 22.86 × 33.02 cm baking dish. Spoon half of the prepared meat sauce over the pasta layer, then carefully pour half of the dairy-free béchamel sauce over the meat sauce. Repeat these layers with the remaining about 450 g Pasta, meat sauce, and béchamel sauce, ensuring the top layer is béchamel.
6. 6Place the baking dish into the preheated oven at 190°C and bake for 30-40 minutes, or until the top is golden brown and the sauce is visibly bubbling around the edges. Remove the pastitsio from the oven and let it rest on a wire rack for 10-15 minutes before serving; this allows the layers to set, making it easier to cut.

Substitutions

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