Vegetarian Pastitsio with Lentil Ragu

Ingredients

Quantities are for one portion.

• 150 gcanned lentils, drained
• 20 gparmesan cheese, grated
• 100 mlwhole milk
• 0.5onion, finely chopped
• 80 gtubular pasta (macaroni, dry)
• salt to taste
• 15 gbutter
• 150 mltomato passata
• 15 gplain flour

Method

1. Boil the tubular pasta in salted water until just tender, then drain and set aside.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute. Slowly whisk in the milk until a smooth, thick sauce forms, then stir in half of the grated cheese.
3. In a separate pan, gently cook the chopped onion until soft, then add the lentils and tomato passata, simmering until thick.
4. Preheat the oven. In a small baking dish, layer the cooked pasta, followed by the thick lentil ragu.
5. Pour the creamy cheese sauce evenly over the top of the lentils, ensuring everything is fully covered.
6. Sprinkle the remaining grated cheese over the sauce and bake until the top is bubbling, deeply golden, and slightly crispy.