Rich Lentil & Red Wine Jus Lasagne

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook celery and onion
stirring, until softened, 4-5 minutes.
• Add garlic & herb seasoning and garlic paste, 
and cook until fragrant, 1-2 minutes. 

• Reduce heat to medium, then add tomato sugo, 
red wine jus, stock concentrate, lentils, the 
butter, brown sugar and a splash of water and 
cook until thickened, 4-6 minutes. Season with 
a pinch of pepper.
• Meanwhile, heat a small saucepan over 
medium heat. Heat light cooking cream
(see ingredients) until starting to steam, 
2-4 minutes. Add half of the Parmesan cheese
and whisk until combined and smooth. 

• Slice fresh lasagne sheets in half widthways.
• Spoon roughly 1/3 of the lentil filling into a 
baking dish, follow with 1/4 of bechamel, 
then top with a fresh lasagne sheet. 
Repeat with remaining filling, béchamel and
lasagne sheets.
• Finish with a final lasagne sheet, then remaining 
béchamel sauce. Sprinkle over remaining 
Parmesan cheese. 
• Bake lasagne, until filling is bubbling and top is 
golden brown, 20-25 minutes.

• When lasagne has 5 minutes remaining, roughly 
chop cucumber.
• In a large bowl, combine mixed salad leaves, 
cucumber, flaked almonds and balsamic
vinaigrette dressing. Season with salt and 
pepper to taste.