GREEK PASTITSIO WITH LENTILS

Greek Pastitsio With Lentils image

Provided by Marian Burros

Categories dinner, weekday, casseroles, main course

Time 45m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

1/2 pound (about 2 cups) dry macaroni
1 cup dry lentils
1 tablespoon canola oil
1 small onion, finely chopped
1/4 cup white wine
1/2 teaspoon ground cinnamon
1 8-ounce can no-salt-added tomato sauce
1 cup evaporated skim milk
2 tablespoons oat bran
Pinch nutmeg
1 cup grated reduced-fat cheese substitute

Steps:

Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
Preheat oven to 350 degrees.
In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 4 grams, TransFat 0 grams