😏 Fast Red Wine Lasagne with Double Béchamel

Prep: ~35--40 minutes – ** Bake:* 30–35 minutes – ** Serves:* 6 generously

Ingredients

** Ragú

• 500 g beef mince (or beef/pork mix)

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1508–200 ml red wine

• 700 ml passata (or good tomato sauce)

• 2 tsp balsamic vinegar

• 1 tsp dried oregano (or mixed Italian herbs)

• Olive oil, salt, pepper

• Double échamel ((white sauce)

• 100 g butter

• 100 g flour

• 1.2 litres milk (warm if possible)

• Pinch of nutmeg (optional)

• 100 g parmesan (or mix of parmesan + cheddar), grated

• Salt & pepper

** Assembly**

• 250–300 g fresh lasagne sheets (no pre-cook needed)
• 150 g mozzarella, torn
• Extra parmesan for topping

Method

1. \Preheat oven – 200°C (fan 180°C).

Ragú (15 min):

• Heat olive oil in a wide pan, add\nonion & garlic, cook 5 min. Add mince, season, and brown well (5-–6 min). Pour in red wine, boil on high, reduce by dalt (3–4 min). Stir in passata, balsamic, and herbs; simmer 5 min.

Béchamel (10-–12 min):

• Melt butter, stir flour, cook 1-2 min. Gradually whisk in milk, simmer until smooth and thicks (7–8 min).
• Season with nutmeg, salt, pepper. Stir in parmesan.

Sembly (5-7 min):

• Ragú – pasta – béchamel. Repeat layers 3--4 times.
• Finish with a thick bechamel layer, mozzarella, and remaining parmesan.

Bake (30–35 min): until golden and bubbling. Rest 5 min before cutting.

Why this works

• Double beéchamel makes every layer luxuriously creamy and more balanced.
• Still weeknight-friendly because the ragú is quick.