clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of vegan pastitio on a small plate.

Vegan Pastitsio (Greek Lasagna)

  • Author: Mimi Ace
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 9 slices 1x
  • Category: Mains
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegan


A healthier take on the traditional greek lasagna, this veganized version retains the unique flavors of pastitsio without all the animal products. 




  • 4 oz elbow noodles 
  • 1/4 cup shredded vegan parmesan cheese 

Bechamel Sauce

  • 8 oz silken tofu 
  • 1 cup unsweetened non-dairy milk (I use soy)
  • 2 tbsp vegan butter 
  • 2 tbsp all-purpose flour 
  • 1/8 tsp nutmeg 
  • 1/8 tsp cinnamon
  • 1/4 tsp salt

Lentil Sauce

  • 12 oz can cooked brown lentils 
  • 1/4 cup veggie broth or water
  • 1/2  medium yellow onion, minced
  • 1/2 medium tomato, finely diced 
  • 2 cloves garlic, minced  
  • 5 tbsp tomato paste 
  • 1/4 tsp ground cinnamon 
  • 1/8 tsp ground nutmeg 
  • 1/4 tsp salt


  1. Cook elbow noodles in salted water according to package instructions until al dente. Drain, rinse with cold water, and set aside. 
  2. Preheat the oven to 400 F. 
  3. Make your Lentil Sauce
    1. Drain and rinse lentils. Set aside. 
    2. Add some oil in a large saucepan over medium high heat. Saute onions, tomato, cinnamon, nutmeg, garlic, and salt 5-6 minutes until they start to brown.  
    3. Stir in the veggie broth, tomato paste, and lentils. Cook 3-5 minutes, until mixture starts to thicken. Remove from heat and set aside. 
  4. Next make your Bechamel Sauce
    1. Melt vegan butter in a small pot over medium heat.
    2. Once melted, quickly whisk in the flour until a smooth paste forms. 
    3. Raise the heat to medium high and slowly pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to thicken. 
    4. Stir in salt, cinnamon, and nutmeg. Remove from heat. 
    5. Let the sauce cool for a few minutes. Set 1/2 cup of sauce aside.  
    6. Blend the rest of the sauce and the silken tofu together until smooth. Set aside. 
  5. Assemble the pastitsio
    1. Coat the bottom of a 9×9 in baking dish with some oil.
    2. In a bowl, mix together the elbow noodles and the 1/2 cup of reserved bechamel sauce until well coated. Layer the noodles on the bottom of the dish.
    3. Evenly scoop the lentil sauce over the noodles.
    4. Cover with the remaining bechamel sauce and sprinkle with vegan parmesan cheese.
    5. Bake for 25-30 minutes, or until the top of the pastitsio is firm and slightly golden.
    6. Broil for 3-5 minutes, or until the top starts to brown. 
  6. Garnish with extra vegan parmesan cheese or parsley. Store in the fridge up to a week, or freeze for later!    

Keywords: Greek Vegan Food, Greek Lasagna, Vegan Pastitsio, Healthy Pastitsio