If you love lasagna but want something with deeper flavour, this Beef and Chouriço Lasagna is a must try. It’s rich, comforting, and packed with bold flavour thanks to Portuguese chouriço, slow simmered tomato sauce, and creamy homemade béchamel.
This dish brings together layers of tender pasta, slow cooked beef and chouriço ragù, silky béchamel, and melted mozzarella for the ultimate comfort meal. The smoky chouriço adds incredible depth while the tomato paste and red wine create a rich and flavourful sauce.
It’s the perfect recipe for family dinners, gatherings, or when you want a cozy homemade meal that feels special.
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Ingredients
Ragù Sauce
600 g ground beef
500 g Portuguese chouriço, casing removed and crumbled
3 tablespoon olive oil
1 onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
5 garlic cloves, minced
2 tablespoon tomato paste
1 tablespoon Italian seasoning
1 kg canned crushed tomatoes
500 ml red wine
300 ml beef broth
1 handful fresh basil
2 bay leaves
½ cup whole milk
Salt and pepper to taste
Béchamel Sauce
1 L whole milk
125 g butter
125 g all purpose flour
Salt to taste
¼ teaspoon nutmeg
For Assembly
Lasagna sheets
2 to 3 cups shredded mozzarella
1 cup grated parmesan
Olive oil drizzle
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Instructions
Step 1: Make the Ragù
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened.
Add the garlic and cook for about one minute until fragrant.
Add the ground beef and crumbled chouriço and cook until browned, breaking up the meat as it cooks.
Stir in the tomato paste and Italian seasoning and cook for about 1 to 2 minutes to deepen the flavour.
Pour in the red wine and allow it to simmer for a few minutes until slightly reduced.
Add the crushed tomatoes, beef broth, basil, and bay leaves. Season with salt and pepper.
Reduce the heat to low and let the sauce simmer for 3 to 4 hours, stirring occasionally.
During the last 30 minutes of cooking, stir in the whole milk to create a richer and smoother ragù.
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Step 2: Make the Béchamel
In a saucepan melt the butter over medium heat.
Whisk in the flour and cook for about 1 to 2 minutes to form a roux.
Slowly whisk in the milk while stirring continuously to prevent lumps.
Cook until the sauce thickens and becomes smooth and creamy.
Season with salt and nutmeg.
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Step 3: Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of béchamel on the bottom of a baking dish.
Add a layer of lasagna sheets.
Spread a layer of ragù over the pasta followed by béchamel and a sprinkle of mozzarella.
Repeat the layers of pasta, ragù, béchamel, and mozzarella until the dish is full.
Finish the top with béchamel, mozzarella, and grated parmesan. Drizzle lightly with olive oil.
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Step 4: Bake
Bake uncovered for 35 to 40 minutes until the lasagna is bubbling and golden on top.
Allow the lasagna to rest for 15 minutes before slicing so the layers hold together.
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Garnish Ideas
Fresh basil
Chopped parsley
Extra grated parmesan
Light drizzle of olive oil
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Storage Ideas
Lasagna stores very well and the flavours deepen over time.
Refrigerator: Store covered for up to 4 days
Freezer: Freeze for up to 3 months
Reheat: Warm in the oven at 350°F until heated through
Many people find that lasagna tastes even better the next day once the flavours have settled.
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You need to try this!
This Beef and Chouriço Lasagna is a delicious twist on a classic comfort dish. The smoky flavour of chouriço combined with slow simmered beef ragù and creamy béchamel creates a rich and satisfying meal that everyone will love.
It’s the kind of recipe that brings people together around the table and quickly becomes a family favourite.
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Beef and Chouriço Lasagna
Ingredients
Ragù
- 600 g ground beef
- 500 g Portuguese chouriço, casing removed and crumbled
- 3 tablespoon olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, minced
- 2 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 kg canned crushed tomatoes
- 500 ml red wine
- 300 ml beef broth
- 1 handful fresh basil
- 2 bay leaves
- ½ cup whole milk
- Salt and pepper to taste
Béchamel
- 1 L whole milk
- 125 g butter
- 125 g all purpose flour
- Salt to taste
- ¼ teaspoon nutmeg
Assembly
- Lasagna sheets
- 2-3 cups shredded mozzarella
- 1 cup grated parmesan
- Drizzle of olive oil
Instructions
- Prepare the ragùHeat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened. Add garlic and cook for about 1 minute.Add ground beef and crumbled chouriço and cook until browned.Stir in tomato paste and Italian seasoning and cook for 1–2 minutes to deepen the flavour.Pour in red wine and simmer for a few minutes until slightly reduced.Add crushed tomatoes, beef broth, basil, and bay leaves. Season with salt and pepper. Reduce heat and simmer for 3–4 hours, stirring occasionally.During the last 30 minutes of cooking, stir in the whole milk.
- Make the béchamelIn a saucepan melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.Slowly whisk in the milk while stirring continuously until smooth. Cook until the sauce thickens. Season with salt and nutmeg.
- Assemble the lasagnaPreheat oven to 375°F (190°C).Spread a thin layer of béchamel on the bottom of a baking dish.Layer lasagna sheets, ragù, béchamel, and mozzarella.Repeat layers until the dish is full.Finish the top with béchamel, mozzarella, parmesan, and a light drizzle of olive oil.
- BakeBake uncovered for 35–40 minutes until bubbling and golden.Let the lasagna rest 15 minutes before slicing.
Notes
Adding milk at the end of cooking helps soften the acidity of the tomatoes and makes the sauce smoother.
Lasagna often tastes even better the next day once the flavours have fully developed.
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