Pastitsio (Greek lasagna) – oil free

I have always loved pastitisio since I first tried it many years ago – pre-plant based.  So I was very excited when I found Sophia’s recipe on her blog Veggie’s Don’t Bite. Here is a link to her recipe, which is fantastic. Her recipe is so hearty and creamy, but it was lacking one little thing for me…. the spices that I am used to having in pastitsio. A subtle cinnamon flavor is key in traditional pastitsio. Since her recipe was so good I decided to just tweak it a bit to better suit my tastes.

Here is what I add to her recipe:

To the rice/lentil mixture I add 1 tsp. oregano, 1/2 tsp. thyme, and a heaping 1/2 tsp. cinnamon.  I have also found using 1/2 tsp. salt in this mixture is perfect for me. And I also add 3/4 tsp. salt to the cream sauce as well.

This recipe makes a huge amount of food! You will need a really large casserole dish to bake it in. It is also a bit time and labor intensive, but I promise it is so worth it. It makes so much it is great for large gatherings or to have a couple days of leftovers. This is honestly one of mine and one of my child’s favorite dishes!



If you or someone you know is wanting to transition to a plant based diet, I would love to help! You can contact me here, and also purchase my ebook, which is a “how to” guide for transitioning. There are so many wonderful health benefits to a plant based diet!



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