# 😏 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.


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.

Weekend Red Wine Lasagne (Slow-Simmered Richness)


# 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

1. Sauté the onion until softened.
2. Add the beef and cook until browned.
3. Stir in garlic and tomato paste.
4. Add crushed tomatoes, wine, oregano, salt, and pepper.
5. Simmer for 15–20 minutes.
6. For the béchamel, melt butter and whisk in flour.
7. Gradually add milk and cream while whisking continuously.
8. Season with nutmeg, salt, and white pepper.
9. Layer sauce, lasagne sheets, and béchamel.
10. Finish with cheese on top.
11. 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.


A rich, weeknight-friendly lasagne with red wine depth and an extra creamy béchamel layer.

Tag: lasagne

Weekend Red Wine Lasagne (Slow-Simmered Richness)

Fast Red Wine Lasagne with Double Béchamel