Recipe of Veggie Pastitsio - Food Recipes

Date: Sat, 02 Oct 93 10:36:42 PDT From: "Jane T. Waddell" <jtw@cs.arizona.edu> Vegetarian Pastitsio 1 large onion, chopped 2 medium carrots, chopped 2 cloves garlic 1 c. lentils 1 t. salt 1/8-1/4 t. cinnamon several dashes of red pepper sauce 1 16 oz can chopped tomatoes (or fresh) 1/2 of an 8 oz can of tomato paste 2 c skim milk (soymilk ?) 1/4 c. flour (for a white sauce: I used cake flour, because it is finer) dash of white pepper nutmeg 1 lb rigatoni, ziti, or penne 3 egg whites or equivalent egg replacer Cook lentils. Saute onion, carrots and garlic in water until soft. Add tomatoes, tomato paste, pepper sauce, and cinnamon. Stir in lentils. Set aside. Over medium heat, warm milk. Gradually add flour, whipping constantly with a wire whip. Stir until thickened. Add pinch of white pepper and a pinch of nutmeg. Cook pasta. Drain the cooked pasta, and return to pot. Add the egg whites and stir. In a large casserole (I used a springform pan), layer 1/2 the pasta mixture. Top with the lentil mixture. Cover with remaining pasta. Pour white sauce over the entire thing. Shake the dish gently to settle the sauce. Sprinkle with nutmeg. Bake in preheated oven at 375 deg. f for 1 hr.