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| 8 x ca. 30 g | lentils red |
| 1 gross | Onion chopped |
| 3 | Cloves garlic crushed |
| 1 | green pepper chopped |
| 4 x ca. 30 g | Mushroom sliced |
| 1 1/2 Tasse | Water or stock |
| 6 x ca. 30 g | macaroni |
| 14 x ca. 30 g | Chopped tomatoes; canned |
| 3/4 Tasse | Ff ricotta |
| 3/4 Tasse | Ff plain yogurt |
| 3 Esslöffel | parmesan grated |
| 1/4 Tasse | Egg beaters¨ 99% egg substitute |
| 1/4 Tasse | red wine |
| 1/2 Teelöffel | oregano |
| 1/2 Teelöffel | cinnamon |
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Saute onion in some broth until tender. Add garlic, green pepper and mushrooms and cook 5 minutes. Mix in tomatoes, lentils, oregano and cinnamon, wine and remainder of broth. Bring to boil, stir and simmer about 45 minutes, until liquid has been absorbed. Cook macaroni until just tender. Preheat oven to 375F. Oil baking dish and line with cooked pasta. Cover with lentil mixture. Combine ricotta, yogurt, parmesan and egg and pour over lentils. Bake 45-50 minutes.
Per serving: 235 Calories; 2g Fat (9% calories from fat); 10g Protein; 42g Carbohydrate; 3mg Cholesterol; 243mg Sodium
Digest eat-lf. V096.n097
From the Eat-Lf recipe list. Downloaded from Glen's Mm Recipe Archive,
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