Pasta - Lentil Pasticcio

[Guest guest]

* Exported from MasterCook *

 

Lentil Pasticcio

 

Recipe By :Oxmoor House - The Low-Fat Way to Cook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup elbow macaroni, uncooked

3/4 cup dried lentils

3/4 cup chopped onion

1 medium carrot -- finely chopped

1 clove garlic -- minced

1 3/4 cups water

1 8 oz can no-salt-added tomato sauce

2 tablespoons chopped fresh parsley

1/4 teaspoon ground cinnamon

1 tablespoon margarine

1 1/2 tablespoons all-purpose flour

1 cup skim milk

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 cup frozen egg substitute -- thawed

vegetable cooking spray

 

Cook macaroni according to package directions, omitting salt and fat; drain

well, and set aside.

Combine lentils and next 4 ingredients in a saucepan. Bring to a boil; cover,

reduce heat, and simmer 35 minutes. (Do not overcook lentils.) Stir in tomato

sauce, parsley and cinnamon. Set aside.

Melt margarine in a saucepan over medium heat; add flour, stirring until smooth.

Cook 1 minute, stirring constantly. Gradually add milk; cook, stirring

constantly, until mixture is thickened and bubbly. Add Parmesan cheese and

salt, stirring until cheese melts. Let cool; stir in egg substitute.

Layer half each of macaroni and lentil mixture in a 10 x 6 x 2-inch baking dish

coated with cooking spray. Repeat layers; pour cheese mixture over top. Bake,

uncovered, at 350 degrees for 45 minutes or until lightly browned. Let stand 10

minutes.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 165 Calories (kcal); 4g Total Fat; (23% calories from fat); 11g

Protein; 21g Carbohydrate; 4mg Cholesterol; 224mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0