Vegan Pastitsio with Lentils (Greek Lasagna) Recipe - Forks Over Knives

Ingredients

• 2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
• 3¾ cups unsweetened, unflavored plant-based milk
• ¾ cup nutritional yeast
• 1 tablespoon white wine vinegar
• 8 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 2 cups chopped yellow onion
• 3 15-oz. cans green or brown lentils, rinsed and drained (4½ cups)
• 1 28-oz. can no-salt-added diced tomatoes, undrained
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 lb. dry whole grain penne or rigatoni
• ¼ cup brown rice flour
• Chopped fresh parsley (optional)