In a saucepan bring water to boiling; add lentils and garlic. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For topping: in a saucepan stir together milk and flour. Cook and stir till thickened and bubbly. Remove from heat. Stir in half cup of the mozzarella cheese. Beat egg whites till foamy. Fold egg whites into topping; set aside. Grease a 3 litre rectangular baking dish. Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot. Top with remaining cheese and additional cinnamon, if desired. Let stand for 10 minutes. Makes 8 servings.