Vegetarian Greek Pastítsio

Brimming with loads of fresh veg (instead of béchamel and meat sauce) this hearty pasta dish is bursting with flavor and nutrients. Swap your veg for whatever is in season to keep this dish as healthy as can be and taste the rainbow.

INGREDIENTS:

• 1 package cylindrical long, thick pastitsio pasta (try Misko brand)

• 2 x 6 oz. finely shredded Mozzarella cheese

• 2 carrots, julienned (thin matchsticks)

• 2 zucchini, julienned

• 2 red peppers, julienned 

• 1 large sweet onion, diced 

• 2 garlic cloves, chopped

• ¼ cup good white wine

• 1 cup GEVOO

• A handful of dill, chopped

• 1 teaspoon Greek mountain oregano (optional)

METHOD:

1. Preheat oven to 375°F.

2. Boil pasta al dente (add oil so pasta does not stick). Set aside.

3. For vegetable filling, add 1/2 cup of olive oil to pan and heat on medium high.

4. Sauté onion and garlic until soft.

5. Add zucchini, carrots and peppers. Sauté until soft and caramelized, about 15 minutes.

6. Add white wine, dill, salt, pepper and oregano.

7. Layer half the pasta horizontally on the bottom of a well-oiled pyrex.

8. Add cheese and then add your vegetable filling.

9. Cover with the rest of your pasta (layering horizontally)

10. Add cheese and the rest of your olive oil.

11. Bake for 25 minutes.

12. Let it cool and cut into large pieces.