Dairy-Free Pastitsio with Zucchini Noodles

Ingredients

• 4 medium Zucchini
• 2 tbsp Olive oil
• 1 lb Ground lamb
• 1 medium Onion
• 3 cloves Garlic
• 1 can Crushed tomatoes
• 1 tsp Dried oregano
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Plant-based milk (unsweetened almond or soy)
• 1/4 cup Nutritional yeast
• 2 tbsp Cornstarch
• 1/8 tsp Nutmeg

Instructions

1. 1Preheat your oven to 375°F (190°C). Use a spiralizer to create noodles from the 4 medium Zucchini. Place the zucchini noodles in a colander to drain excess moisture while you prepare the other components.
2. 2Place a large skillet (e.g., a 12-inch skillet) over medium heat. Add the 2 tbsp Olive oil and let it warm for 1 minute. Add the 1 lb Ground lamb to the skillet and use a spoon to break it up, cooking for 8-10 minutes, stirring occasionally, until the lamb is fully browned and reaches an internal temperature of 160°F (71°C). Carefully drain any excess fat from the skillet.
3. 3Add the 1 medium Onion, diced into 1/4-inch pieces, and the 3 cloves Garlic, minced, to the skillet with the browned lamb. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 1 can Crushed tomatoes, the 1 tsp Dried oregano, the 1/4 tsp Cinnamon, the 1/2 tsp Salt, and the 1/4 tsp Black pepper.
4. 4Bring the lamb sauce to a gentle simmer over medium heat, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. While the meat sauce simmers, prepare the béchamel sauce: pour 1 and 3/4 cups of the Plant-based milk into a medium saucepan and heat over medium heat until it is warm and just beginning to steam, about 3-5 minutes.
5. 5In a separate small bowl, combine the 1/4 cup Nutritional yeast and the 2 tbsp Cornstarch. Add the remaining 1/4 cup of Plant-based milk to this bowl and whisk vigorously until the mixture is completely smooth and lump-free. Pour this nutritional yeast mixture into the warm Plant-based milk in the saucepan.
6. 6Whisk constantly over medium heat for 3-5 minutes, until the sauce has thickened to a consistency similar to gravy and coats the back of a spoon. Remove from heat and stir in the 1/8 tsp Nutmeg. In a 9x13-inch baking dish, spread approximately one-third of the prepared lamb meat sauce evenly across the bottom.
7. 7Arrange approximately half of the drained zucchini noodles over the meat sauce layer, then spread another one-third of the lamb meat sauce over the zucchini noodles. Add the remaining zucchini noodles in an even layer, and finish with the remaining one-third of the lamb meat sauce. Carefully pour the entire béchamel sauce evenly over the top layer of the meat sauce in the baking dish, spreading it gently with a spoon or spatula to cover completely. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the béchamel topping is golden brown and the edges are bubbly. Remove the baking dish from the oven and let the Pastitsio cool for 10-15 minutes before serving; this allows the layers to set, making it easier to serve.

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