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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.