Fast Red Wine Lasagne with Double Béchamel
A rich, weeknight-friendly lasagne with red wine depth and an extra creamy béchamel layer.
2025-08-08 • 2 min read
Fast Red Wine Lasagne with Double Béchamel
This lasagne is designed for maximum flavour with minimal prep time. The red wine adds richness and depth, while the double béchamel keeps everything creamy and balanced.
Why this recipe works
- Fast enough for a weeknight
- Rich, slow-cooked flavour profile
- Creamy texture without becoming heavy
- Excellent leftovers the next day
Ingredients
Meat sauce
- 500 g minced beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 150 ml red wine
- 1 tsp dried oregano
- Salt and black pepper to taste
Double béchamel
- 50 g butter
- 50 g flour
- 700 ml milk
- 100 ml cream
- Pinch of nutmeg
- Salt and white pepper to taste
Assembly
- Lasagne sheets
- Grated mozzarella or Parmesan
Instructions
- Sauté the onion until softened.
- Add the beef and cook until browned.
- Stir in garlic and tomato paste.
- Add crushed tomatoes, wine, oregano, salt, and pepper.
- Simmer for 15–20 minutes.
- For the béchamel, melt butter and whisk in flour.
- Gradually add milk and cream while whisking continuously.
- Season with nutmeg, salt, and white pepper.
- Layer sauce, lasagne sheets, and béchamel.
- Finish with cheese on top.
- Bake at 200°C for approximately 35 minutes.
Serving suggestion
Serve with a simple green salad and crusty bread.
Storage
Keeps well in the refrigerator for up to 3 days and reheats beautifully.