Georges Dubeuf Chiroubles red Beaujolaiw

If you like the wine and the food, try them together and see what you think. It will not be disasterous. It is easy to get too hung up about food-wine matching, and a lot is down to personal preference anyway.

If you would like alternatives, do you want alternative foods or wines? And tell us more about what you will put in the lasagne.

Red beaujolais (most of it is red) is a fruity sharp wine that fits well with many types of food.

If you wish to try it with lasagne, by all means, but make sure that the tomato sauce has been cooked long enough to give it a nice round almost sweet taste (sharp raw tomato taste and beaujolais may be too much). With a good sauce the wine will go well with any pasta.

The ideal match for beaujolais IMO is probably pork, the acidity of the wine complements the fatty rich meat and keeps your mouth fresh with fruity aromas. You will improve the match immensely through the careful and moderate use of spices, try to match them to the perfume of the wine.

One caveat, there is a lot of really bad beaujolais out there, so try to find a good one, look for villages (like Chiroubles) and reputable producers (Duboeuf is alright, reliable).