Vegetarian Pastitsio Options?

[cubrinj]

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.

 

[k_tsoukalas]

I think lentils would probably be the best starting point if you want the pastitsio to still feel hearty and close to the traditional version. They hold up well in a tomato-based sauce and would work nicely with onion, garlic, cinnamon, allspice, and a little red wine if you normally use it.

Mushrooms would also be a great addition because they bring a deeper savory flavor. I would probably combine lentils and finely chopped mushrooms rather than use either one alone. That seems like it would give the filling a texture that feels substantial without becoming too heavy.

Eggplant could be delicious too, but I think it might push the dish a little closer to moussaka territory. Keeping the pasta and béchamel traditional will already help preserve the character of pastitsio. For me, lentils, mushrooms, tomato, and the usual Greek seasonings would probably be the best combination to try first.