Smoked Paprika Open Face Lasagna Recipe

Name: Smoked Paprika Open Face Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the 2 tablespoons of oil in a wide pot over medium-high heat.
2
Once hot add the chorizo, ground beef onion, and garlic.
3
Using a spatula, break up the meat as small as you can as it browns.
4
Saute until dark brown, about 10 minutes.
5
Add the red wine and simmer until the wine is reduced by half, about 1 minute.
6
Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt.
7
Cover the pot, reduce the heat to very low, and cook for 15 minutes.
8
Bring a large pot of salted water to a boil over medium-high heat.
9
Add the lasagna noodles and cook according to the package instructions.
10
Drain and set aside.
11
Put 1 lasagna noodle on each of 4 plates.
12
Spoon the meat mixture over the pasta and spread it out evenly.
13
Sprinkle on about 1/8 of the parsley and grated manchego.
14
Lay another lasagna noodle on top.
15
Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika.
16
Drizzle with extra-virgin olive oil and serve.

1350

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Smoked Paprika Open Face Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Paprika Open Face Lasagna

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