Pastitsio with vegetables by Argyro - Awesome

Name: Pastitsio with vegetables by Argyro - Awesome
Yield: 8 servings
Cuisine: British
Ingredients: 12 sheets lasagna, I used 500 g rigatoni; 3 colored peppers -not green- I used yellow, orange and red; 2 eggplants; 2 zucchinis; 1/2 cup olive oil; 2 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese); half a cup of kefalotyri (Greek traditional hard salty yellow cheese); 1 kg tomato coarsely chopped; 1 clove garlic; 1/2 cup olive oil; salt; pepper; parsley and a little oregano; 3 tbsp butter or olive oil; half a leek, finely chopped; 3 full tbsp flour; 750 g tepid milk; half a cup kefalotyri; salt

Cookpad Greece @cook_8238176

Greece

I saw this recipe a few days ago in the morning shows of ANT1, prepared by Argyro and I thought of giving it a try... I was speechless!! I have never had a tastier pastitsio! It is absolutely awesome!

Recipe by tatianakie

Cookpad Greece @cook_8238176

Greece

Recipe by tatianakie

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Ingredients

8 servings

12 sheetslasagna, I used 500 g rigatoni
3colored peppers -not green- I used yellow, orange and red
2eggplants
2zucchinis
1/2 cupolive oil
2 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese)
halfa cup of kefalotyri (Greek traditional hard salty yellow cheese)
For the sauce
1 kgtomato coarsely chopped
1 clovegarlic
1/2 cupolive oil
salt
pepper
parsley and a little oregano
For the béchamel sauce
3 tbspbutter or olive oil
halfa leek, finely chopped
3full tbsp flour
750 gtepid milk
halfa cup kefalotyri
salt

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Steps

1

Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender.
2

Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor.
3

Remove the clove of garlic ten minutes later and add a little oregano.
4

Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses.
5

Do this twice, to make two layers in the same order.
6

Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender.
7

Then add the flour and mix constantly so that it cooks nicely.
8

Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps.
9

When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed.
10

Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!