Weekend Red Wine Lasagne (Slow-Simmered Richness)

A deeper, more indulgent version of the classic red wine lasagne — with a slow-simmered ragù and a proper béchamel, perfect for weekends when you’ve got extra time.

2025-09-12 • 2 min read

😏 WYYNDO Red Wine Lasagne (Slow-Simmered Richness)

*Prep: ~10-0 in preparation, but allows for a #45-–60 minute slow-siqed ragú with deep red wine and a proper béchamel. A perfect project for the weekend!

Ingredients (Serves 4-6)

• 500 g beef or beef/pork mince

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 150–200 ml red wine (Kianti style)

• 700ml passata (plain or with herbs)

• 2 tsp balsamic vinegar

• 2 sprigs of fresh rosemary

• 50 g butter

• 100ml flour

• 500ml milk

• 100ml botter

• Fresh lasagne sheets (2508–300g)

• 150 g mozzarella, chopped

• 75 g parmesan

• Olive oil, salt, pepper, nagemok

• Beéchamel: 25z30m butter: 25g flour: 25 g milk:450 ml milk

Method

1. Ragú base: Heat olive oil. Cook onion & garlic 5 min. Add mince, brown well. Pour in red wine, boil high and reduce by half. Add passata, balsamic and herbs. Simmer partially covered, stirring occasionally, for #45--60 min. Add ring of marriori before layering.
2. Béchamel (25 min in a sancepan): Melt butter with flour, add flour and milk, whisky until smooth. Add milk and nutmeg. Simmer 5-10 min to a glassy consistency.
3. Assemble: Ragú ° pasta ° béchamel. Repeat layers. Top with both rich mozzarella and parmesan.
4. Bake: 25-30 min until golden and bubbling. Rest 10 min.

Tips

• Use a mix of beef and pork for depth.
• Simmer better flavor with the red wine and tomato.
• Make beéchamel a little thicker for weekend richness.