Vegetarian Leek Pastitsio from Drama: Meatless Monday Recipe!

This vegetarian Pastitsio is easy to make and perfect for Meatless Mondays. The leeks add lots of mild onion flavor and the cheese makes it rich and filling. Add some bchamel for some creaminess if you like or follow the recipe for a delicious main course.

Printable recipe: https://www.dimitrasdishes.com/vegetarian-pastitsio-with-leeks/

2 pounds of leeks (about 6)
cup of olive oil
3 roasted red peppers
1 pound of Pastitsio noodles
5-6 Roma tomatoes plus 3-4 tablespoons olive oil
16-18 Kalamata olives, halved
3 tablespoons of butter
1 cup of grated Parmesan cheese
6 ounces of shredded mozzarella cheese, or more
6 ounces of feta cheese, crumbled
Salt
1 teaspoon dried oregano
teaspoon crushed red pepper flakes or more

Preheat the oven to 350 F, 180 C.

Boil the pastitsio noodles in salted water for 10 minutes. Drain and place in a 9 by 13-inch baking pan. Add the butter and toss together until it melts.
Cut the dark green portions of the leeks off and save them for stock or soup.
Slice the rest of the leeks into thin rounds and soak them in cold water so that the dirt sinks to the bottom. Lift the leeks from the water and drain them well.
Add the leeks to a large pan along with the olive oil and cook them over medium heat for 6-7 minutes or until soft and golden.
Add the mozzarella cheese and parmesan to the pasta along with the crushed red pepper flakes and dried oregano. Toss the pasta so that the cheese is distributed evenly.
Spread the cooked leeks over the top of the pasta.
Slice the Roma tomatoes into rounds and place them on top of the leeks.
Brush the tomatoes with the olive oil and sprinkle the tops with salt.
Bake on the center rack for 30 minutes.
Remove from the oven and top with the olives.
Bake for an additional 15 minutes.
Allow the pasta to cool for 15-20 minutes to set and serve.
Enjoy!

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