Pastitsio with vegetables by Argyro - Awesome. Be the first to review this recipe. Smash garlic into lentils. cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked.

Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce. In many parts of Greece and Cyprus, Pastitsio is also called "Makaronia tou Fournou" which means "oven baked pasta". I have posted the Cypriot recipe for Makaronia tou. You can cook Pastitsio with vegetables by Argyro - Awesome using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pastitsio with vegetables by Argyro - Awesome

Prepare 12 sheets of lasagna, I used 500 g rigatoni.
You need 3 of colored peppers -not green- I used yellow, orange and red.
You need 2 of eggplants.
You need 2 of zucchinis.
Prepare 1/2 cup of olive oil.
You need 2 of 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese).
It's half of a cup of kefalotyri (Greek traditional hard salty yellow cheese).
It's of For the sauce.
It's 1 kg of tomato coarsely chopped.
Prepare 1 clove of garlic.
You need 1/2 cup of olive oil.
It's of salt.
It's of pepper.
It's of parsley and a little oregano.
You need of For the béchamel sauce.
It's 3 tbsp of butter or olive oil.
Prepare half of a leek, finely chopped.
You need 3 of full tbsp flour.
Prepare 750 g of tepid milk.
Prepare half of a cup kefalotyri.
You need of salt.

Pastitsio is a very good example. This dish is widely popular in Greek cuisine but I knew nothing about it until fairly recently. I saw a pastitsio recipe online - the final dish looked very appetizing - and I saved it in my 'things to try' bookmark folder, only to forget about it for months. Pastitsio is a favorite traditional Greek dinner recipe.

Pastitsio with vegetables by Argyro - Awesome step by step

Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender..
Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor..
Remove the clove of garlic ten minutes later and add a little oregano..
Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses..
Do this twice, to make two layers in the same order..
Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender..
Then add the flour and mix constantly so that it cooks nicely..
Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps..
When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed..
Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!.

It's a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. And I think you'll find that this is one of the most delicious dinner recipes you've ever had! A baked Greek pasta with flavorful lamb (or beef) bolognese & nutmeg-infused bechamel. A friend introduced Pastitsio to me a couple of years ago and I was instantly smitten. Stir together tomato sauce and cinnamon, spoon over pasta.