Lentil Pastitsio (Vegetarian)

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2 hours Prep: 20 minutes Cook: 1 hours

277 calories per serving view nutrition facts

Ingredients

1 1/3	cups	water
2/3	cup	lentils
3	cloves	garlic	minced
1	cup	onion	chopped
1	cup	green bell pepper	chopped
1	jar	spaghetti sauce	meatless, with vegetables
3/4	teaspoon	cinnamon	ground
1/4	teaspoon	black pepper
1	each	egg
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	cup	parsley leaves	snipped
8	ounces	pasta, fettuccine	or mafalda, cooked and drained
2	cups	milk, skim
1/4	cup	flour, all-purpose
1	cup	mozzarella cheese	shredded
2	each	egg whites
1	x	cinnamon	optional

Directions

In a saucepan bring water to boiling; add lentils and garlic.

Return to boiling; reduce heat.

Cover and simmer 10 minutes. Add onion and green pepper.

Cover and cook 5 to 10 minutes more or till tender.

Drain; return to pan.

Stir in sauce, cinnamon and pepper. In a bowl beat egg slightly; stir in Parmesan cheese and parsley.

Add pasta; toss to coat set aside.

For topping: in a saucepan stir together milk and flour.

Cook and stir till thickened and bubbly.

Remove from heat. Stir in 1/2 cup of the mozzarella cheese.

Beat egg whites till foamy. Fold egg whites into topping; set aside.

Grease a 3-quart rectangular baking dish.

Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture.

Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot.

Top with remaining cheese and additional cinnamon, if desired.

Let stand for 10 minutes.

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