1 Video | Photo: Smoked Paprika Open Face Lasagna Recipe
Ingredients
- 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
Directions
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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By dyanmashman_1958
Scottsdale, 41
on November 13, 2011
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This was amazingly good. I am not typically a fan of "smoky" flavors, but this was really good. I ended up using beef chorizo by accident because I picked it up instead of the pork. Turned out it was really good. Next time I'll buy what I intended which is the pork and see if there is a difference. I think the Manchego cheese (which I never had before really made this dish.
By Michelle.B
San Diego, CA
on February 16, 2011
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I was really excited to try this one for two reasons. One, the new flavor. I had never had Smoked Paprika before. Two, the departure from the traditional lasagna.
The flavor is amazing. Between the Chorizo, Smoked Paprika and Manchego Cheese, you just get full-bodied deliciousness! So good. The Manchego is worth the splurge. I saw a couple of reviewers balked at the price. I found Manchego at Costco for just over $8/lb., which is less than half of what someone else said they paid. So, shop around! I also got my Smoked Paprika at Costco - giant jar of it for $4.
I really enjoyed the "Open Face" presentation. It was very quick and easy to put together. Definitely lighter than a traditional lasagna without all of that cheese baked into it.
Like a few others mentioned in their reviews, it definitely does not need a Tbsp. of salt. I think I used closer to a tsp., and honestly it might not even need that.
By jnich613_3523994
Barrington, IL
on March 25, 2010
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I am not a big fan of "smoked" flavors, but Jeff's enthusiasm won over my curiosity. This recipe was so easy, and so yummy. My husband and kids absolutely loved it. I followed the recipe exactly except for the salt. So sorry you didn't get the FN show. It would be nice if they could find something else for you.
Read all 33 reviews