Vegan Pastitsio with Bechamel Sauce

Ingredients

• 1 lb Bucatini Pasta
• 1 lb Mushrooms
• 1 cup Green Lentils
• 1 large Onion
• 4 cloves Garlic
• 28 oz Crushed Tomatoes
• 1/2 cup Red Wine
• 1/2 cup Vegetable Broth
• 1 tsp Dried Oregano
• 1/4 tsp Cinnamon
• 1.5 cups Cashews
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 lb of Bucatini Pasta to the boiling water and cook for 8-10 minutes, or until the pasta is firm to the bite but cooked through. Drain the cooked pasta thoroughly and set it aside.
2. 2Heat the 3 tbsp of Olive Oil in a large, heavy-bottomed pot over medium heat. Add the 1 large Onion, chopped into 1/2-inch pieces, and the 4 cloves of Garlic, minced. Cook, stirring frequently, for 5-7 minutes, until the onion is softened and translucent. Add the 1 lb of Mushrooms, chopped into 1/2-inch pieces, and continue to cook for 8-10 minutes, stirring occasionally, until they have released their liquid and started to brown.
3. 3Add the 1 cup of Green Lentils, the 28 oz of Crushed Tomatoes, the 1/2 cup of Red Wine, the 1/2 cup of Vegetable Broth, the 1 tsp of Dried Oregano, the 1/4 tsp of Cinnamon, the 1 tsp of Salt, and the 1/2 tsp of Black Pepper to the pot with the cooked vegetables. Stir all ingredients together well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the sauce has thickened.
4. 4While the lentil sauce simmers, place the 1.5 cups of Cashews in a heatproof bowl and cover them completely with hot water. Let them soak for 15 minutes to soften. Drain the soaked cashews and transfer them to a blender. Add 1 cup of fresh water, the 1/4 cup of Nutritional Yeast, and the 2 tbsp of Lemon Juice to the blender. Blend on high speed for 2-3 minutes, or until the mixture is completely smooth and creamy with no gritty texture.
5. 5Take a 9x13 inch baking dish. Spread half of the cooked 1 lb Bucatini Pasta evenly across the bottom of the dish. Spoon the entire mushroom and lentil sauce mixture over this pasta layer, spreading it to cover evenly. Top with the remaining half of the cooked 1 lb Bucatini Pasta, distributing it evenly over the sauce.
6. 6Pour the smooth cashew bechamel sauce evenly over the top layer of pasta in the baking dish. Use a spoon or spatula to gently spread the bechamel sauce, ensuring it covers the entire surface.
7. 7Place the assembled pastitsio in the preheated oven at 375°F (190°C). Bake for 30-40 minutes, until the top is golden brown and the edges are bubbling. Carefully remove the dish from the oven and let the pastitsio cool for at least 10 minutes before serving; this cooling time allows the layers to set properly.

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