Vegetable Pastitsio Recipe

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Here's a great-tasting, meatless version of the popular Greek dish.

Ingredients

Directions

Coat a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain, reserving hot water. Rinse pasta with cold water; drain.
In a large bowl combine cooked pasta, egg product, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared dish. Add spinach to reserved cooking water; let stand for 2 minutes or until wilted. Drain; arrange over pasta mixture.
In a large nonstick skillet cook onion and garlic in the broth or water and 1 teaspoon of the margarine or butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
In a saucepan melt remaining margarine or butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon nutmeg. Spread over vegetable mixture.
Bake, uncovered, in a 350 degree F oven about 35 minutes or until top is firm. Let stand 5 minutes before serving. Makes 6 servings.

Nutrition Facts

Calories 321, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 602 mg, Carbohydrate 54 g, Fiber 3 g, Protein 14 g. Daily Values: Vitamin A 28%, Vitamin C 26%, Calcium 187%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet

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