Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Water |
| ⅔ cup | Lentils |
| 3 \N | Cloves garlic;, minced |
| 1 cup | Chopped onion |
| 1 cup | Chopped sweet green pepper |
| 1 \N | Jar (30oz.) meatless spaghetti sauce with vegetables |
| ¾ teaspoon | Ground cinnamon |
| ¼ teaspoon | Pepper |
| 1 \N | 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 \N | Egg whites |
| \N \N | 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 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