Vegan Pastitsio

Ingredients

• about 450 g Pastitsio Pasta (or penne)
• 1 cup Green Lentils
• 1 large Onion
• 3 cloves Garlic
• about 790 g Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 0.5 cup Red Wine
• 0.5 teaspoon Cinnamon
• 2 tablespoons Olive Oil
• 1.5 cups Cashews
• 4 tablespoons Nutritional Yeast
• 3 tablespoons Lemon Juice
• 1.5 cups Vegetable Broth

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

Instructions

1. 1Preheat your oven to 190°C. Bring a large pot of water to a rolling boil over high heat, then add the about 450 g of Pastitsio Pasta. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite, then drain it thoroughly.
2. 2While the pasta cooks, combine the 1 cup of Green Lentils with enough water to cover them by 5.08 cm in a medium pot. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes until the lentils are tender. Drain any excess water from the cooked lentils.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 large Onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until the onion has softened. Add the 3 cloves of Garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4To the pot with the onion and garlic, add the about 790 g of Crushed Tomatoes, 2 tablespoons of Tomato Paste, 0.5 cup of Red Wine, 0.5 teaspoon of Cinnamon, and the drained 1 cup of Green Lentils. Stir all the ingredients together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5While the lentil sauce simmers, prepare the cashew béchamel. Combine the 1.5 cups of Cashews, 4 tablespoons of Nutritional Yeast, 3 tablespoons of Lemon Juice, and 1.5 cups of Vegetable Broth in a high-speed blender. Blend on high speed for 1-2 minutes until the mixture is completely smooth, creamy, and pourable.
6. 6Assemble the pastitsio in a 22.86 × 33.02 cm baking dish. Spread half of the cooked about 450 g of Pastitsio Pasta evenly over the bottom of the dish. Spoon half of the lentil sauce over the pasta, spreading it to cover. Pour half of the cashew béchamel over the lentil sauce. Repeat these layers with the remaining pasta, lentil sauce, and cashew béchamel, ensuring the final layer is a smooth coating of béchamel.
7. 7Bake the pastitsio in the preheated oven at 190°C for 35-40 minutes, or until the top is golden brown and the edges are visibly bubbling.

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