Vegetarian Pastitsio

(contains dairy and eggs)

Sauce

1 1/2 cups cooked lentils (I'd use brown)

3 tablespoons olive oil

3 tablespoons butter

2 onions, finely chopped

1 large eggplant, chopped into small pieces (unpeeled)

1-2 garlic cloves, minced

1/2-1 teaspoon cinnamon

1/2-1 teaspoon oregano

salt and pepper, to taste

8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes

8 ounces tomato paste

Pasta

16 ounces pasta.

2 eggs

1 cup milk

½ cup grated parmesan

Bechamel Sauce

3 Tablespoons butter

4 tablespoons flour

3 cups warmed/heated milk

Pinch of nutmeg

½ cup grated parmesan (additional)

Prepare Sauce. Sauté onions, eggplant and garlic until golden, approximately 10-15 minutes. Add cinnamon, oregano and salt and pepper, mix. Add tomatoes, tomato paste and lentils. Reduce heat and simmer for at least 30 minutes.

Prepare Pasta. Boil/cook pasta, place in large bowl. Add butter and mix until melted. Add 2 well beat eggs and 1 cup milk. Mix in parmesan, until pasta is evenly coated.

Prepare Bechamel Sauce. Add flour to melted butter in saucepan, wisk until lightly browned. Slowly add the milk (1/2 cup at a time), while the sauce thickens. Season to taste with nutmeg.

Assemble dish.

In a 9x13 pan (or larger) oiled with olive oil, layer half of the pasta mixture, followed by all of the sauce, and then the remaining pasta mixture. Pour the béchamel sauce over the pasta dish and sprinkle ½ cup parmesan cheese over the top of the dish.

Bake at 350 for 35-45 minutes, until the top browns.

From Freezer: Thaw and reheat in oven at 350 degrees, 30-45 minutes, covered with aluminum foil