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 and 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 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 to taste.