Recipe - Lentil Pastitsio

1 1/3 cup Water
2/3 cup Lentils
3 Cloves garlic;, minced
1 cup Chopped onion
1 cup Chopped sweet green pepper
1 Jar (30oz.) meatless
spaghetti sauce with
vegetables
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Pepper
1 Egg
One fourth cup Grated Parmesan cheese
One fourth cup Snipped parsley
8 ounce Mafalda or fettuccine;
cooked and, drained
2 cup Skim milk
One fourth cup Allpurpose flour
1 cup Shredded mozzarella cheese
2 Egg whites
Ground cinnamon;, optional

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 cook5 to 10 minutes more or till tender. Drain; return to
pan. Stir in sauce, cinnamon and pepper. In a bowl beet 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 One half cup of the mozzarella
cheese. Beat egg whites till foamy. Fold egg whites into topping; set
aside. Grease a 3quart 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. Makes 8 servings.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,
1997