Full Recipe
Author
Food Network Kitchen | 2022-12-23
Description
Pastitsio is Greece's answer to lasagna. Traditionally, the dish boasts three layers: First, a deep layer of tubular pasta, in this case bucatini, but other versions use ziti, penne or macaroni. Second, a rich aromatic ragu. Third, a velvety layer of bechamel. For this vegan version, we mimic the beef ragu by simmering umami-rich mushrooms with hearty lentils in a rich tomato sauce. Our creamy bechamel is made with soaked cashews plus our secret ingredient: a whole head of roasted garlic, which gives it the depth and heartiness found in a traditional bechamel. One key item for success is to undercook the pasta just slightly. As the assembled dish bakes, the steam from the other two layers will finish the cooking process, resulting in pasta that's perfectly al dente instead of overcooked and mushy.
