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Another version of the traditonal Greek lasagna recipe. Meatless but made with three cheese, pasta, bechamel sauce

Meatless Greek Pastitsio Recipe

Written by Published on Updated on October 7, 2022 in Main dishes, Mediterranean cuisine

Hey there foodie friends,

Okay, if you love Greek food and have traveled to Greece, you have definitely tried Greek Pastitsio.  The traditional recipe calls for meat, but in this recipe, you will not find any.  I added three different kinds of cheese and dill to this recipe. Yayyy dill!!  If you prefer the traditional Pastitsio go to the search button on my blog and you will be able to find the recipe.

Back to this meatless Pastitsio recipe, as I mentioned earlier I added three different types of cheeses, Feta cheese (of course)  Ricotta Cheese, and grated Kasseri Cheese.  Now, I know that we are not always able to find all the ingredients to prepare a recipe so If you are unable to find Kasseri then you can substitute it with Provolone, or Romano cheese.

Cheeses, done so now for the bechamel sauce.  The Bechamel sauce is a thick white sauce that also has a bit of cheese, egg, flour, and if you prefer a bit of nutmeg.  If you don’t know what Bechamel sauce is well let me explain Bechamel is a mixture of flour and butter, and it can also be used on many more other dishes like Moussaka, Lasagna.  I’m not a fan of nutmeg so I add more cheese and pepper into the sauce.

So, that’s about it for now, wishing everyone a wonderful week everyone!!

Another version of the traditonal Greek lasagna recipe. Meatless but made with three cheese, pasta, bechamel sauce

Meatless Greek Pastitsio

foodzesty
A traditional Greek lasagna recipe with a twist. In this recipe, no meat has been added just a variety of cheeses that make this Greek Pastitsio dish so much more interesting.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 6 people

Ingredients
  

  • 250 grams Ricotta Cheese
  • 250 grams Feta Cheese
  • 200 grams Kasseri Cheese substitute with grated provolone, or romano cheese
  • Dill a handful of stems
  • ½ cup Parmesan Cheese + 3 tablespoons for Bechamel Sauce grated
  • ⅓ cup breadcrumbs
  • ⅔ cups All-Purpose-Flour
  • ¼ cup Butter
  • 1 liter Milk
  • 500 grams Misko Pasta Thick spaghetti with a hole. (Bucatini tubelike pasta) Boil Pasta as stated on the package
  • 1 egg
  • olive oil
  • salt and pepper
  • nutmeg optional

Instructions
 

  • Preheat oven to 180 degrees. Bring a pot of salted water to a boil. Add in the pasta, and cook as stated on the package. Drain pasta and set aside.
  • On medium heat in a medium-size pot start the sauce by adding in the butter, (let it melt) Then slowly add in the flour, stir consistently. Continue by slowly adding in the milk, nutmeg, egg, salt, pepper, and the three tablespoons of parmesan cheese. Bring heat up to high and whisk to get rid of any lumps.
  • Take a rectangular baking pan and layer the bottom part with one thick layer of bechamel sauce. Then add a layer of pasta and top with cheeses, continue the process until the top is layered with bechamel sauce.
  • In a small bowl combine the breadcrumbs with ½ cup of parmesan cheese. Gradually garnish the bechamel sauce until it is fully covered. Bake at 180 for 40 minutes. Once it is baked set it aside to cool before cutting into the Pastitsio
Keyword Lasagna, pasta, vegetarian

KALI MAS OREXI!!! 🙂

Greek Bolognese Sauce Recipe with no Tomato

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

18 Comments

  1. popsiclesociety
    August 17, 2021 at 1:28 pm  ·  Reply
    3 different kinds of cheese and dill 😋😋😋 It must be super delicious 😋 You’re making me hungry and I just had my dinner 🙈🙈
  2. CARAMEL
    August 17, 2021 at 1:42 pm  ·  Reply
    This sounds delicious Sophie. I have gone Greek for this year's BAKE OFF. I attempted baklava....and for my first attempt, I am pleases, although I need to work on my filo. It looked a little anaemic!
    • foodzesty
      August 26, 2021 at 6:04 am  ·  Reply
      Ohhh Thank you so very much...Unfortunately this year I was not able to take part in the Bake off :( I am so glad your Baklava turned out great with the first try!!! The UK has many Greek shops, try finding original Greek Filo if you can
  3. Dorothy's New Vintage Kitchen
    August 17, 2021 at 2:25 pm  ·  Reply
    What a satisfying looking feast on the plate!
  4. chefmare819
    August 18, 2021 at 8:44 pm  ·  Reply
    This looks incredible!
  5. dtills
    August 20, 2021 at 5:49 pm  ·  Reply
    outstanding!!!! as always 😊
  6. Kouzounas Kitchen
    August 24, 2021 at 12:26 pm  ·  Reply
    I absolutely love this Sophie mou!!
  7. Americaoncoffee
    September 29, 2021 at 3:16 am  ·  Reply
    I love your exotic recipes and I really love cheese … your foods are marvelous! )))❤️(((
    • foodzesty
      October 5, 2021 at 4:37 am  ·  Reply
      Hi there and thanks so much. Exotic recipes?? thank you but they are definitely not exotic but Greek recipes and some with a twist. :) Thank you though for your lovely comment....I loved it!!
  8. Americaoncoffee
    November 12, 2021 at 10:13 pm  ·  Reply
    This looks very yummy and flavor filled. And I love your ingredients. ♥️🌹🍽🍮🍮🍂

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