A Greek favorite...made meatless! In celebration of Greek Orthodox Easter this coming Sunday, my daughter made this traditional Greek dish using no meat...and I modified it to make it gluten-free and using Beyond Beef® for the meat.
Oh friends, do I have a treat for you today! Do you like Greek food? Perhaps, you’ve never had it… that’s okay! Today I wanted to share with you a ridiculously tasty meal…Pastichio.
This Greek-Style Lasagna is one of those meals that is great to have on hand in your freezer! It’s meaty, hearty and absolutely delicious with its layers of pasta, ground meat, and béchamel cheese sauce on top. Sounds fattening? Well... IT IS!! 😂. This is why I had to make my own modifications to it.
Since we have a few health-conscious vegetarians in the Greek household now #youdonteatmeat??, and my daughter and I have celiac... we have had to make some modifications to this family favorite. I assure you...any meat-lover and even Yiayia approved of this vegetarian treat! The calories were sliced down from 550 a slice to 280! #nowindexneeded
A Gluten-Free Meatless Pastichio!
A Greek favorite...made meatless! In celebration of Greek Orthodox Easter this coming Sunday, my daughter made this traditional Greek dish using no meat...and I modified it to make it gluten-free and drop the calories down by 30%.
Here’s what you’ll need…
1 lbs ziti noodles- I used BONZA gluten-free
1 9×11 lasagna pans
For the Meat Sauce:
1 large chopped yellow onion
1 minced garlic clove
1 lb BEYOND BURGER®
1 tsp ground cinnamon
1 tbsp dried oregano
1 tbsp fresh thyme leaves
pinch of sugar
1 can (8 oz) tomato paste
Kosher salt and freshly ground black pepper
For the Bechamel:
4 cups full-fat coconut milk (I used the canned)
1 stick of Earth Balance Vegan Butter (any butter will work)
1/2 cup all-purpose gluten-free flour
Salt and freshly ground black pepper
1 cups grated Parmesan
2 extra-large eggs (beaten)
Okay, here’s the step by steps…
1. Preheat your oven to 350.
2. Finely chop the onion and garlic.
3. In a medium-large saute pan on medium-high heat saute the onion and garlic using cooking spray.
4. Once everything softens, add your beef substitute and work it into small crumbles with a wooden spoon (season with salt and pepper).
5. Once the meat is cooked (8-10 minutes) add your cinnamon, salt pepper, oregano, thyme….mix together and cook for a few more minutes.
6. Stir in your tomatoes and pinch of sugar, turn your stove off and set aside.
Cook your ziti as directions state until it’s “undercooked” about 5-6 minutes You want it to have a bite to it. It will continue to cook in the oven. (Drain and set aside)
Now for the cheesy cream sauce…I really had to modify this because the real recipe is full fat (but soooo yummm).
For the béchamel-
1. In a microwave-safe bowl, melt the butter with the 1/2 the coconut milk until the butter is melted. Whisk until smooth.
2. In a saucepan over medium heat, warm the remaining coconut milk and add the flour whisking constantly for 2 minutes.
2. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
3. Turn off the heat, and carefully stir in your beaten eggs (temper them first so they don't scramble).
4. Add salt and pepper and stir in 1/2 cup of the Parmesan cheese.
Now it’s time to assemble our pastichio…
1. Layer the ziti noodles along the pan evenly to cover the entire pan. Use half of them.
2. Evenly distribute the meat sauce over the noodles.
3. One more layer of noodles over the meat.
4. Now pour béchamel over everything in a thick layer until everything is covered.
5. Sprinkle the remaining parmesan cheese on top.
6. Bake uncovered in the oven for about an hour until everything is bubbly and golden brown.
WORKOUT WITH ME FREE!
8:00 am CST
COMING SOON..... 05.08.2020
STAY ACTIVE DURING COVID-19 BY BEING CREATIVE AND NOT USING EXERCISE TO BURN CALORIES....
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