Greek Eggplant Lasagna (Pastichio “Vegani”)


Greek Eggplant Lasagna ~ From Vegetate, Vegan Cooking & Food Blog

“A society grows great when old men plant trees whose shade they know they shall never sit in.” Greek Proverb

Pastichio is a Greek lasagna, made up of layers of noodles surrounding a tomato filling and topped with a creamy bechamel sauce. All of this is baked in the oven to perfection.

This polí nóstimos (“very tasty” in Greek) recipe is from Vegan Eats World by Terry Hope Romero, page 238. The bechamel sauce in this recipe is cashew and silken tofu-based. The tomato filling is full of roasted eggplant, mushrooms (we used shiitake), onions, garlic, red wine, spices, and herbs. The pasta layers are rich and buttery. The recipe called for nutmeg so Keith ground it up fresh, which made all the difference in the world! The whole kitchen smelled of savory pastichio and nutmeg. This is honestly one of the best things I’ve ever eaten.

Pastichio Fact: The word pastichio comes from pasta and means “pie”, and has developed the figurative meanings of “a mess”, “a tough situation”, or a pastiche.

10 thoughts on “Greek Eggplant Lasagna (Pastichio “Vegani”)

  1. Mmm to anything eggplant. I’ve never thought to add nutmeg to an eggplant dish, but it makes sense. I wish my yard was still producing eggplant. I would have made this dish this summer for sure!

  2. Hey there DapperDolly, thanks for your great comments! 🙂 Aubergine (I just LOVE that word!) layered lasagna sounds fantabulous… anything eggplant pretty much rules my universe.

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