Recipe courtesy of Jeffrey Saad
Save Recipe Print
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the 2 tablespoons of oil in a wide pot over medium-high heat. Once hot add the chorizo, ground beef onion, and garlic. Using a spatula, break up the meat as small as you can as it browns. Saute until dark brown, about 10 minutes.

Add the red wine and simmer until the wine is reduced by half, about 1 minute.

Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. Cover the pot, reduce the heat to very low, and cook for 15 minutes.

Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook according to the package instructions. Drain and set aside.

Put 1 lasagna noodle on each of 4 plates. Spoon the meat mixture over the pasta and spread it out evenly. Sprinkle on about 1/8 of the parsley and grated manchego. Lay another lasagna noodle on top. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. Drizzle with extra-virgin olive oil and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Corn and Poblano Lasagna

Recipe courtesy of Marcela Valladolid

Four Cheese and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Braised Halibut with Paprika and Mushrooms

Recipe courtesy of Michael Symon

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword