Lasagna a la Dominicana

This lasagna recipe was passed on to me by a friend and it has no pretension of passing as an Italian dish. Just as our Spaghetti a la "criolla" this is an adaptation to our local taste.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

Ingredients:

9 "strips" of lasagna (better if fresh)
1 lb of shredded mozzarella
~For beef filling
2 lbs of ground meat
2 tablespoons of tomato paste
1 small red onion diced into small cubes
2 tablespoons of olive oil
Black pepper
Oregano
Salt
~For sauce
10 very ripe tomatoes
1/4 teaspoon of ground black pepper
2 tablespoons of olive oil
1 pinch of oregano
1/2 tablespoon of mashed garlic
Salt

Preparation:

Put the ground beef in a bowl, mix in the onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjusting salt to taste. Turn off the heat and reserve.
Put water to boil. Submerge the tomatoes in the boiling water for a few seconds to loosen the skin. Skin, and cut into small pieces getting rid of the seeds. Sprinkle oregano and salt on the tomatoes. Heat up the oil, add the tomatoes and garlic. Simmer at very low heat until it turns into about 2 1/2 cup of tomato sauce. Add a few tablespoons of water if necessary. Adjust salt. When the sauce is ready turn off the fire. Reserve.
Boil the pasta until slightly harder than al dente having added a teaspoon of salt to the water. Spread 1/4 of the sauce in the bottom of a glass pan. Lay 1/3 of the pasta on top. Spread half the meat on top, top with 1/3 of the cheese. Lay another third of the pasta, 1/3 of the sauce and another third of the cheese. Repeat. Top with cheese. Bake at low heat for 20 minutes. Let stand for 5 minutes before serving.
Serve with green salad.

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