Dominican Lasagna (Dominican-Style Lasagna)

🧂 Ingredients

• 2 lbs minced beef

  [0.9 kg]
• 1 small red onion

  minced
• 1 red bell pepper

  chopped
• 1 teaspoon oregano

  (dry leaves)
• ¼ teaspoon pepper

  (freshly-cracked, or ground)
• 1 tablespoon salt

  (or more, to taste)
• 2 tablespoons olive oil
• ¼ cup water
• 2 cups tomato sauce
• 10 large tomato
• ½ tablespoon salt

  or to taste
• ¼ teaspoon pepper

  (freshly-cracked, or ground)
• 2 tablespoons olive oil
• ½ tablespoon mashed garlic
• 3 tablespoons olive oil
• 9 lasagna noodles
• ½ pound shredded mozzarella

  [0.23 kg]
• 1 pound cremita cheese

  [0.45 kg], (or dry ricotta), crumbled
• ½ cup shredded parmesan

Instructions

• 1 Pre-heat oven at 300°F [150°C].
• 2 Season beef with onion, bell pepper, oregano, pepper and salt.
• 3 In a skillet heat oil over medium heat. Add the ground beef and stir to break
  down any clumps. Add water and tomato sauce.
  
  Simmer, adding water as it becomes necessary to maintain the same level until
  the meat is cooked-through (10 minutes).
  
  Remove from the heat and set aside.
• 4 With a sharp knife score a shallow cross on the bottom of the tomatoes.
• 5 Put a gallon [4 lt] of water to boil in a large pot. Submerge the tomatoes in
  the boiling water until the skin begins to peel off. Remove from the hot water
  and cool to room temperature.
• 6 Skin, seed and chop the tomatoes. Sprinkle pepper and salt on the tomatoes.
• 7 Heat oil over low heat, add tomatoes and garlic. Add a cup of water and simmer
  over very low heat until it turns into about 2 ½ cup of tomato sauce.
• 8 Remove from the heat and reserve.
• 9 Spread the olive oil on the bottom of a baking pan. Lay ⅓ of the raw lasagna on
  top. Spread half the meat on the lasagna.
• 10 Top with half the cremita and half the mozzarella. Lay another third of the
  pasta on top.
• 11 Cover with the remaining beef, followed by the remaining cremita and mozzarella.
  Top with the remaining lasagna, and pour the tomato sauce on top.
  
  
• 12 Cover the pan as tight as possible with aluminum foil. Bake 1 hour. Uncover, top
  with parmesan and return to the oven for 10 minutes. Let stand for 5 minutes
  before serving.
• 13 Serve with salad.

Nutrition Info