Vegetable Pastitsio With Lentils Recipes

GREEK PASTITSIO WITH LENTILS

Steps:

• Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
• Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
• Preheat oven to 350 degrees.
• In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
• In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
• Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.

VEGETABLE PASTITSIO WITH LENTILS

Steps:

• Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils.
• cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes.
• Add lentils to vegetables and cook until ready to layer.
• Boil noodles to al dente (8-10 minutes).
• drain when done and toss with olive oil and parmesan.
• Cover and set aside.
• Preheat oven to 350.
• Melt butter in saucepan, add flour and whisk 1-2 minutes.
• Add hot milk and cook until it starts to thicken.
• Remove from heat and add nutmeg and salt.
• Add eggs slowly.
• Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and let cook until bubbly and brown.

VEGETARIAN PASTITSIO

Steps:

• Preheat oven to 400°F.
• Heat olive oil and butter over medium heat in a large skillet.
• Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
• Add tomatoes and lentils with a little liquid. Cook until very thick.
• Stir in tomato paste and heat through. Adjust seasonings to taste.
• Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
• Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
• Custard Sauce:.
• Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
• Pour in heated milk, stirring with a whisk.
• Slowly whisk sauce into beaten eggs.
• Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
• Sprinkle with remaining parmesan and cover.
• Bake for 1 hour.
• Serve very hot.