Lentil pastitsio
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Water |
| ⅔ | cup | Lentils |
| 3 | Cloves garlic;, minced | |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped sweet green pepper |
| 1 | Jar (30oz.) meatless spaghetti sauce with vegetables | |
| ¾ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Pepper |
| 1 | Egg | |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Snipped parsley |
| 8 | ounces | Mafalda or fettuccine; cooked and, drained |
| 2 | cups | Skim milk |
| ¼ | cup | All-purpose flour |
| 1 | cup | Shredded mozzarella cheese |
| 2 | Egg whites | |
| Ground 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 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 ½ 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. Makes 8 servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@... (Ethel R Snyder) on Jul 19, 1997