Lentil Pastitsio (v)

Traditional Greek pastitsio is made with beef mince, but this vegetarian version with lentils is just as hearty and delicious. Even my 91-year-old grandfather was surprised to learn there was no meat in the rich, savoury ragu.

LENTIL RAGU extra 2 virgin tablespoons olive oil

1 onion, finely chopped

1 tablespoon finely chopped rosemary

2 bay leaves 2 cloves garlic, thinly sliced

400-gram tin chopped tomatoes

200 grams dried puy lentils 400ml vegetable stock

1 teaspoon each ground cinnamon and ground nutmeg BÉCHAMEL 50 grams butter 3 tablespoons plain flour 3 cups whole milk

100 grams cheddar cheese, grated

1 teaspoon ground nutmeg sea salt and ground pepper 3 eggs TO ASSEMBLE 500 grams dried conchiglie, penne, rigatoni or other large pasta

100 grams cheddar cheese, grated

pinch ground nutmeg

EQUIPMENT: Grease a 25cm-diameter ovenproof pan or a 25cm x 35cm lasagne dish.

Preheat the oven to 170°C.

RAGU: Heat the oil in a large pan and fry the onion until soft. Add the remaining ingredients and stir to combine. Cover and cook, stirring occasionally, for 30 minutes, or until the lentils are soft. Discard the bay leaves. Set aside.

BÉCHAMEL: Melt the butter in a deep frying pan over a medium heat. Stir in the flour to form a firm paste and cook for 1-2 minutes, stirring so that it doesn’t catch on the bottom. Add the milk gradually, whisking to combine after each addition until it is well incorporated. Keep whisking until the sauce is thickened and smooth. Stir in the cheese and the nutmeg and stir to combine. Season well, then remove from the heat and set aside for 10-15 minutes to cool slightly. Whisk in the eggs, one at a time, until well combined.

Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions until al dente then drain.

Place half of the cooked pasta into the prepared ovenproof pan or lasagne dish and top with a sprinkle of grated cheese and half the lentil mixture. Top with the remaining pasta and pour over the remaining lentil mixture. Pour over the béchamel and sprinkle with more grated cheese and a pinch of nutmeg. Bake for 30-40 minutes, or until golden on top and heated through. SERVES 6-8