1 1/3 cups water

2/3 cup lentils

3 cloves garlic, -- minced

1 cup chopped onion

1 cup chopped sweet green pepper

1 jar (30oz.) meatless spaghetti sauce with --

vegetables 3/4 teaspoon ground cinnamon

1/4 teaspoon pepper

1 egg

1/4 cup grated Parmesan cheese

1/4 cup snipped parsley

8 ounces mafalda or fettuccine, cooked and -- drained

2 cups skim milk

1/4 cup all-purpose flour

1 cup shredded mozzarella cheese

2 egg whites

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 1/2 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.