Finely chop the onions and celery. Roughly chop the garlic.

Sauté them in a bit of oil in a pot with the bay leaf, cinnamon, and clove for 10 minutes. Once they begin to brown, add the tomato paste and mix.

Add all the other sauce ingredients and let simmer for 25 minutes covered, stirring occasionally.

Note: if using small granules of soy protein, soaking is not necessary; they will rehydrate while cooking in the sauce.

Beat the egg in a bowl with milk. Set aside.

In a saucepan, heat the olive oil with the butter.

Once melted, add the flour and sauté for 5 minutes.

Add the egg-milk mixture, then gradually add the remaining milk while continuously whisking to ensure the béchamel thickens.

Continue whisking until the desired consistency is achieved.

Add the cinnamon, nutmeg, salt, and pepper, along with the grated parmesan.

Cook the macaroni slightly al dente in a large pot of water. Drain.

Preheat the oven to 190°C.

Pour the macaroni into the bottom of the baking dish (you can divide into 2 dishes to freeze one).

Spread the sauce over the top and flatten well.

Spread the béchamel, then sprinkle with grated cheese.

Bake for 45 minutes.

Let the pastitsio cool slightly before serving. You can freeze it whole or in portions.