Lentil Pastitsio (Vegetarian)
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
water
|
|
| ⅔ | cup |
lentils
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | jar |
spaghetti sauce
meatless, with vegetables |
*
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 8 | ounces |
pasta, fettuccine
or mafalda, cooked and drained |
|
| 2 | cups |
milk, skim
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
cinnamon
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
water
|
|
| 158 | ml |
lentils
|
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 1 | jar |
spaghetti sauce
meatless, with vegetables |
*
|
| 3.8 | ml |
cinnamon
ground |
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
parsley leaves
snipped |
|
| 231.2 | ml/g |
pasta, fettuccine
or mafalda, cooked and drained |
|
| 473 | ml |
milk, skim
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
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 until 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 until thickened and bubbly.
Remove from heat. Stir in ½ cup of the mozzarella cheese.
Beat egg whites until 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℉ (180℃) oven about 45 minutes or until hot.
Top with remaining cheese and additional cinnamon, if desired.
Let stand for 10 minutes.
