Rich Lentil Ragu & 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 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 1/4 of the lentil filling into a baking 
dish, followed by 1/4 of bechamel and a sprinkle of 
grated mozzarella, then top with a fresh lasagne 
sheet. Repeat with remaining filling, bechamel, 
mozzarella and lasagne sheets.
• Finish with a final lasagne sheet, then remaining 
bechamel.
• Bake lasagne until filling is bubbling and top is 
golden brown, 20-25 minutes. 

• When the lasagne has 5 minutes remaining, roughly 
chop cucumber.
• In a large bowl, combine mixed salad leaves, 
cucumber and balsamic vinaigrette dressing  
(see ingredients). Season to taste.