Lentil Pasticcio Pasta Bake
with DHC Madras Lentils

Ingredients (serves 6–8)

Pasta Base

1 cup dry macaroni

1 egg

1/2 cup grated parmesan cheese

Béchamel Sauce

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 egg

1 1/2 cups grated parmesan cheese, divided

Meat Filling

2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil

1 medium onion, diced

6 cups fresh spinach

1 pound ground turkey

1 can (14 1/2 ounces) diced tomatoes

1 teaspoon salt, or to taste

1/2 teaspoon sugar

1 package DHC Madras Lentils

Directions

Preheat oven to 375°.

Boil pasta in salted water; drain and set aside.

In a large sauté pan over medium-heat, add olive oil and stir-fry onions. Add spinach and cook until wilted; follow with ground turkey, cooking until browned. Stir in tomatoes and season with salt and sugar before adding Madras Lentils. Mix and simmer until thick.

In a separate pan, prepare béchamel sauce by heating butter until melted. Blend in flour and cook for a few minutes. Slowly add milk, stirring until mixture thickens. Remove from heat, beat in 1 egg and 1 cup cheese until smooth.

Beat second egg and add to the drained pasta. Stir in 1/2 cup cheese, then tightly pack pasta into bottom of a buttered, 2-quart casserole dish. Top with turkey-lentil mixture, then spoon béchamel sauce over turkey-lentil layer and sprinkle with remaining 1/2 cup of cheese. Bake for 30 minutes. Let rest for 10 minutes before serving.