Comforting lentil pastitsio

A lovely warming vegetarian option for the traditional Greek Lasagne. The weather this week in August has been pretty wet and miserable so something comforting while we wait for the sun to return was needed. I have been making this for a long time, the first time I had it was at my auntie’s and she still makes it taste better than mine. Does she have a secret ingredient? I have modified to my taste so I am not sure who to credit for this recipe.

• Fry together for 5 mins

1 x tablespoon olive oil

1 x onion roughly chopped

2 x garlic cloves roughly chopped

1 x green pepper

8 x mushrooms roughly chopped

• Add to the pan for 25 minutes until lentils are soft

8oz brown lentils

1 x 400g can chopped tomatoes/or passata

1 x tbsp tomato puree

1/2 tsp dried oregano

1/2 tsp ground cinnamon

1 x cinnamon stick

3/4 - 1pt vegetable stock (1/4pt substitute red wine)

Sea salt and black pepper

• Meanwhile make up 1pt of bechamel sauce- I use spelt or wholemeal flour.

• Prepare 8-10oz macaroni.

• Layer 1/2 lentils, macaroni then sauce - repeat with the remainder adding 1 x egg beaten into the last layer of bechamel.

• Finally top with some crumbled feta and grated cheddar.

• Bake at 190c for 20 minutes or until top crispy and golden.