Hello, I am Laura. Today, I will show you a way to prepare pastitsio with vegetables by argyro - awesome recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Pastitsio with vegetables by Argyro - Awesome Recipe

Pastitsio with vegetables by Argyro - Awesome is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Pastitsio with vegetables by Argyro - Awesome is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pastitsio with vegetables by argyro - awesome using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pastitsio with vegetables by Argyro - Awesome:

1. Take 12 sheets lasagna, I used 500 g rigatoni
2. Get 3 colored peppers -not green- I used yellow, orange and red
3. Prepare 2 eggplants
4. Make ready 2 zucchinis
5. Get 1/2 cup olive oil
6. Make ready 2 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese)
7. Prepare half a cup of kefalotyri (Greek traditional hard salty yellow cheese)
8. Make ready For the sauce
9. Take 1 kg tomato coarsely chopped
10. Prepare 1 clove garlic
11. Take 1/2 cup olive oil
12. Prepare salt
13. Make ready pepper
14. Make ready parsley and a little oregano
15. Make ready For the béchamel sauce
16. Prepare 3 tbsp butter or olive oil
17. Get half a leek, finely chopped
18. Make ready 3 full tbsp flour
19. Take 750 g tepid milk
20. Take half a cup kefalotyri
21. Prepare salt

Instructions to make Pastitsio with vegetables by Argyro - Awesome:

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!

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