Vegetarian Pastitsio

1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic
1 c. lentils
1 t. salt
1/8-1/4 t. cinnamon
several dashes of red pepper sauce
1 16 oz can chopped tomatoes (or fresh)
1/2 of an 8 oz can of tomato paste
2 c skim milk (soymilk ?)
1/4 c. flour (for a white sauce: I used cake flour, because it is finer)
dash of white pepper
nutmeg
1 lb rigatoni, ziti, or penne
3 egg whites or equivalent egg replacer

Cook lentils. Saute onion, carrots and garlic in water until soft. Add
tomatoes, tomato paste, pepper sauce, and cinnamon. Stir in lentils.
Set aside. Over medium heat, warm milk. Gradually add flour, whipping
constantly with a wire whip. Stir until thickened. Add pinch of white
pepper and a pinch of nutmeg. Cook pasta. Drain the cooked pasta, and
return to pot. Add the egg whites and stir. In a large casserole (I
used a springform pan), layer 1/2 the pasta mixture. Top with the lentil
mixture. Cover with remaining pasta. Pour white sauce over the entire
thing. Shake the dish gently to settle the sauce. Sprinkle with nutmeg.
Bake in preheated oven at 375 deg. f for 1 hr.