Vegan Pastitsio with Cauliflower Béchamel

Ingredients

• 1 lb Bucatini Pasta
• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Red Lentils
• 28 oz Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1/2 tsp Dried Cinnamon
• 1 cup Vegetable Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 large head Cauliflower Florets
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 1 cup Plant-based Milk (unsweetened)
• 2 tbsp Cornstarch

Instructions

1. 1Preheat your oven to 375°F (190°C). Cook the 1 lb Bucatini Pasta in a large pot of boiling water until it is al dente, which means it still has a slight bite. Drain the pasta and set it aside.
2. 2While the pasta is cooking, make the lentil ragu. Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the 1 medium Onion, chopped, and the 3 cloves Garlic, minced, and cook for about 5 minutes, until they are soft and the onion is see-through.
3. 3Add the 1 cup Red Lentils, 28 oz Crushed Tomatoes, 2 tbsp Tomato Paste, 1 tsp Dried Oregano, 1/2 tsp Dried Cinnamon, 1 cup Vegetable Broth, 1 tsp Salt, and 1/2 tsp Black Pepper to the skillet. Stir everything together. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally, until the lentils are tender and have absorbed most of the liquid.
4. 4Prepare the cauliflower béchamel. Place the 1 large head Cauliflower Florets in a steamer basket over boiling water and steam for about 10-15 minutes, or until the florets are very tender when poked with a fork. Carefully transfer the steamed cauliflower to a blender.
5. 5Add the 1/4 cup Nutritional Yeast, 2 tbsp Lemon Juice, 1 cup Plant-based Milk, and 2 tbsp Cornstarch to the blender with the cauliflower. Blend until the mixture is completely smooth and creamy, with no lumps.
6. 6Assemble the pastitsio. Spread half of the cooked bucatini pasta in the bottom of a baking dish. Spoon the lentil ragu evenly over the pasta. Top with the remaining pasta.
7. 7Pour the smooth cauliflower béchamel evenly over the top layer of pasta, making sure to cover it completely. Bake in the preheated oven for 40 minutes, or until the top is golden brown and the edges are bubbling.
8. 8Let the pastitsio cool for at least 10 minutes before serving. This allows the layers to set and makes it easier to cut.

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