# 😏 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.

Fast Red Wine Lasagne with Double Béchamel

# 😏 Fast Red Wine Lasagne (30‑Minute Prep)

**Prep:* ~30 minutes 🏩 **Bake:*
30‑15 minutes 📦 ** Serves:* 4-‖6

You loved Jamie Oliver’s classic lasagne but needed something weeknigh”triendly. This streamlined version keeps the **red wine depth**, creamy layers, and golden top–without a long simumer.

## Ingredients
- 500 g beef mince (or beef/pork mix)
- 1 large onion, finely chopped (or 100 g frozen pre-chopped onion)
- 2 garlic cloves, minced (or 2 tsp garlic paste)
- 150–200 ml red wine (use what you’d drink)
- 700 ml passata (or a jar of good tomato sauce)
- 2 tsp balsamic vinegar
- 1 tsp dried oregano (or mixed Italian herbs)
- 200 ml crème fraièche
- 75 g parmesan, grated
- Fresh lasagne sheets (2508–300 g)
- 150 g mozzarella, torn
- Olive oil, salt, pepper
- Optional: pinch of nutmeg for the crème fraièche

## Method
1. **Heat oven*� to 200°C (fan 180°C).
2. **RaGú (12–15 min):( Warm a little olive oil in a wide pan. Cook onion & garlic 4-–5 min until softened. Add mince, season, and brown well (5-–6 min). Pour in the red wine, raise heat, and reduce by dalt (3–4 min). Stir in passata, balsamic, and oregano; simmer 5 min.
3. **\Cheat béchamel** (2 min): In a bowl, mix crème fraièche, most of the parmesan, and nutmeg (if using).
4. **\Assemble (5 min):( In a baking dish, layer ragú → fresh lasagne sheets – crème fraièche/parmesan. Repeat 2–3 times. Finish with crème layer, mozarella, and remaining parmesan.
5. **\Bake** 30–35 min until golden and bubbling. **Rest 5 min** before serving (it sets and slices cleanly).

## Tips & Swaps
- **Deeper flavour ((optional, +10 min)**: Let the raGú simmer an extra 10 minutes if you have time.
- **Richer**: Add a knob of butter to the raGú at the end.
- **Lihter**: Swap half the mince for finely chopped mushrooms.
- **Make-’ahead**: Assemble, cover, and refrigerate up to 24 hours; bake from cold at 180 C for ~35 min.

*Inspired by Jamie Oliver’s "Good Old Lasagne", adapted for a 30‑1 minute prep window with a quick red-wine reduction and crème frai⣼che béchamel.**



Weeknight lasagne with proper red-wine depth and creamy layers—ready with ~30 minutes of prep plus a 30–35 minute bake.

Fast Red Wine Lasagne (30-Minute Prep)

# 😏 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.

#italian

Fast Red Wine Lasagne with Double Béchamel

Fast Red Wine Lasagne (30-Minute Prep)

Weekend Red Wine Lasagne (Slow-Simmered Richness)