Instructions: Saute onion in some broth until tender. Add garlic, green pepper and mushrooms and cook 5 minutes. Mix in tomatoes, lentils, oregano and cinnamon, wine and remainder of broth. Bring to boil, stir and simmer about 45 minutes, until liquid has been absorbed. Cook macaroni until just tender. Preheat oven to 375!F. Oil baking dish and line with cooked pasta.

Cover with lentil mixture. Combine ricotta, yogurt, parmesan and egg and pour over lentils. Bake 45-50 minutes.

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