Vegan Pastitsio

Ingredients

• about 450 g Bucatini Pasta
• 1 cup Lentils
• about 225 g Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Crushed Tomatoes
• 1/2 cup Red Wine
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1/4 teaspoon Cinnamon
• 3 medium Potatoes
• 1/4 cup Nutritional Yeast
• 1 cup Plant Milk
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Bring a large pot of water to a rolling boil. Add the about 450 g Bucatini Pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente); drain thoroughly and set aside.
3. 3Place the 1 cup Lentils in a medium pot and add 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender; drain thoroughly and set aside.
4. 4Finely chop the 1 medium Onion and mince the 3 cloves Garlic. Heat 3 tablespoons Olive Oil in a large 30.48 cm skillet over medium heat. Add the chopped 1 medium Onion and minced 3 cloves Garlic to the skillet and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
5. 5Slice the about 225 g Mushrooms. Add the sliced about 225 g Mushrooms to the skillet with the onion and garlic, and cook, stirring occasionally, for 8-10 minutes, until the mushrooms are browned and have released their liquid. Stir in the cooked 1 cup Lentils, about 790 g Crushed Tomatoes, 1/2 cup Red Wine, 1 teaspoon Dried Oregano, 1/4 teaspoon Cinnamon, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper; bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6While the ragu simmers, peel and cut the 3 medium Potatoes into 2.54 cm chunks. Place the potato chunks in a medium pot and cover them with water. Bring the water to a boil over high heat and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork; drain thoroughly.
7. 7Return the drained 3 medium Potatoes to the same pot. Add 1/4 cup Nutritional Yeast, 1 cup Plant Milk, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Mash the potatoes with a potato masher or fork until the mixture is smooth and creamy.
8. 8To assemble, spread half of the cooked about 450 g Bucatini Pasta evenly over the bottom of a 22.86 × 33.02 cm baking dish. Spoon half of the lentil-mushroom ragu evenly over this pasta layer, then dollop and gently spread half of the potato béchamel over the ragu layer. Repeat these layers: spread the remaining about 450 g Bucatini Pasta, then the remaining lentil-mushroom ragu, and finally, dollop and spread the remaining potato béchamel evenly over the top.
9. 9Bake in the preheated oven at 190°C for 30-35 minutes, or until the top is golden brown and the edges are bubbling.

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