# 😏 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 &amp; 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.


A rich, weeknight-friendly lasagne with quick red wine ragù and double the béchamel for perfectly creamy layers every time.

#béchamel

Fast Red Wine Lasagne with Double Béchamel