6 oz (150 g) lentils + 2 cup (1/2 l.) boiling water
1 large eggplant, chopped
2 onions, chopped
8 medium tomatoes, chopped
1 lb (500 g) spaghetti or other noodles
4 tablespoons oil
1/2 teaspoon each oregano and cinnamon
4 oz (100 g) nutritional yeast
1 clove garlic, 8 oz (150 g) tomato paste
3 tablespoons each margarine and flour
3 cup (300 l) soy milk
Ener-G Egg Replacer equal to 3 eggs
Heat oven to 400ºF (200º C)
Place lentils and water in a pot and cook until water is almost gone, about 30 min.
Meanwhile, cook pasta al dente and drain.
Heat oil in large pan and sauté onion, eggplant and garlic for 10 min. Season with herbs. Add lentils and chopped tomatoes and cook, stirring, until very thick. Add tomato paste.
Oil a large baking dish or bundt pan and layer with half the pasta. Sprinkle with half the nutritional yeast and add half the lentil mixture. Add the rest of the pasta, yeast and mixture.
For topping, heat oil and flour for a roux and whisk in heated soymilk.
Beat Ener-G in a bowl and pour white sauce slowly over it, whisking like mad. Top up pan. Bake for one hour and serve hot.