Hello, I am Laura. Today, I will show you a way to prepare pastitsio with vegetables by argyro - awesome recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really 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 well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Pastitsio with vegetables by Argyro - Awesome is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready 12 sheets lasagna, I used 500 g rigatoni
2. Get 3 colored peppers -not green- I used yellow, orange and red
3. Take 2 eggplants
4. Get 2 zucchinis
5. Take 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. Take 1 clove garlic
11. Get 1/2 cup olive oil
12. Prepare salt
13. Make ready pepper
14. Take parsley and a little oregano
15. Prepare For the béchamel sauce
16. Get 3 tbsp butter or olive oil
17. Take half a leek, finely chopped
18. Make ready 3 full tbsp flour
19. Get 750 g tepid milk
20. Make ready half a cup kefalotyri
21. Prepare salt

Steps 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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