Lentil & Red Wine Ragu 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, vegetable stock, 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 until starting to 
steam, 2-4 minutes. 
• Add half the Parmesan cheese and whisk until 
combined and smooth. 

• Slice a fresh lasagne sheet in half widthways. 
• Spoon roughly 1/4 of the lentil filling into a 
baking dish, followed by 1/4 of béchamel, then 
top with a fresh lasagne sheet. 
• Repeat with remaining filling, béchamel and
lasagne sheets. Finish with a final lasagne 
sheet, then remaining béchamel.
• 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 to taste.