Smoked Paprika Open Face Lasagna

Total Time:
45 min
15 min
30 min

4 servings

  • 2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil
  • 1/4 pound Mexican chorizo sausage, removed from casing
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup red wine
  • 1 (28-ounce) can crushed Italian tomatoes
  • 3 tablespoons smoked paprika, divided
  • 1/2 cup panko bread crumbs
  • 2 tablespoons heavy cream
  • 1 tablespoon salt
  • 8 lasagna noodles
  • 1 cup chopped flat-leaf parsley
  • 1 cup grated manchego cheese
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.

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