Vegetarian Pastichio

Pastichio is a type of Greek Lasagna that my husband's family serves for special occasions. Since we are vegetarians, I make a meatless variety. This recipe includes dairy products, but can easily be made with vegan substitutes and would be just as yummy. This is a quick and easy twist on lasagna, and the kids love it!

Greek Bechamel Sauce:
1 lb elbow macaroni, or ziti
2 tablespoons olive oil
1/4 cup butter
2 tablespoons flour
2 eggs
3 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup grated parmesano reggiano cheese
1/2 small chopped onion (or use minced onion, as desired)
salt, pepper, and minced garlic to taste

Faux Meat Mixture:
1/2 chopped onion (or use minced onion, as desired)
1 12oz package of Yves veggie ground (or other vegan crumbles)
6 oz tomato sauce

Topping:
Mild shredded cheddar cheese
Shredded mozzarella cheese

Pastichio is usually seasoned with cinnamon rather than garlic and paprika. I prefer the garlic/paprika combo, but I urge you to experiment and see what ingredients you prefer.

Cook pasta until al dente, drain
Prepare a large casserole or baking dish
Heat butter and olive oil and add flour to form a roux
Cook the roux to remove the flour taste, but do not burn
Beat eggs and milk together an stir slowly into pan
Stir in the parmesan cheese
Stir until there are no lumps

Place a layer of macaroni in your baking dish
Pour half of the sauce over the macaroni and press firmly into pan
Top with shredded cheeses

Mix the Yves ground, chopped onion, and tomato sauce and layer over the macaroni
Press firmly into pan

Follow with a final layer of macaroni and the rest of the sauce
Cover with the shredded cheeses

Bake at 350 degrees Fahrenheit for about 20 minutes or until topping is bubbly.

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