This dish, pronounced “pastitzo” to the Greeks and “pastichio” to the Italians is something my yia yia (Greek grandmother) made often when I was a child and I loved it. Of course, her version was made with a meaty bolognese and a Greek style béchamel that has an egg whipped into it. You might have tried that type of white sauce before on moussaka.
At the age of 12 when I was trying to become vegetarian, this dish was one of my weaknesses and much to my yia yia’s dismay, I eventually started scraping out the layer of bolognese and just eating the pasta and béchamel. Thankfully, with a bit of imagination and skill, I can recreate a vegan version of this childhood memory in my very own kitchen!
Traditionally, yia yia always used tubular pasta but you could use any pasta you like – including gluten free.
- Cook & drain the pasta. Spread it evenly across the bottom of a baking dish.
- Spread the lentil bolognese sauce evenly across the top of the pasta.
- Spread the cashew béchamel evenly across the top of the lentil bolognese, sprinkle with seedy seasoning & bake @ 180C for half an hour to heat through or 1 hour to brown on top.