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Vegetarian Pastitsio Options?

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cubrinj

Active member
I’ve been thinking about making a vegetarian version of pastitsio, but I’m not sure what would work best in place of the traditional meat sauce. I’d still like it to taste rich and satisfying and keep some of the character of the original dish rather than turning it into a completely different casserole.

Has anyone here made vegetarian pastitsio before? I was thinking lentils might work well because they would give the sauce some substance, especially with tomato, onion, cinnamon, and the other usual seasonings. Mushrooms also seem like they could add a nice savory flavor, either on their own or mixed with lentils. I’ve even seen versions using eggplant or zucchini.

I’d definitely keep the pasta and béchamel the same. What filling have you had the most success with? I’d especially love ideas that still taste traditionally Greek rather than just being a generic vegetarian pasta bake.
 
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