Dominican Lasagna (Dominican-Style Lasagna)

Dominican Lasagna (Dominican-Style Lasagna)

Learn how to make this Dominican-style lasagna, an absolutely brilliant, juicy, flavorful easy-to-make 3-cheeses and ground beef lasagna recipe.

Course Dinner, Lunch

Cuisine Fusion, Italian

Keyword beef cheese lasagna, dominican lasagna, easy baked lasagna

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 1033kcal

Author Clara Gonzalez

Ingredients

For beef filling

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

For tomato sauce to top

10 large tomato
½ tablespoon salt or to taste
¼ teaspoon pepper (freshly-cracked, or ground)
2 tablespoons olive oil
½ tablespoon mashed garlic

To assemble

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

Pre-heat oven at 300°F [150°C].

2. How to season ground beef for lasagna

Season beef with onion, bell pepper, oregano, pepper and salt.

3. Cooking the beef for lasagna

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. How to make tomato sauce for lasagna

With a sharp knife score a shallow cross on the bottom of the tomatoes.
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.
Skin, seed and chop the tomatoes. Sprinkle pepper and salt on the tomatoes.
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.
Remove from the heat and reserve.

5. How to assemble and bake lasagna

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.
Top with half the cremita and half the mozzarella. Lay another third of the pasta on top.
Cover with the remaining beef, followed by the remaining cremita and mozzarella. Top with the remaining lasagna, and pour the tomato sauce on top.
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.

6. Serving

Serve with salad.

Notes

The beef has to be juicy, and the tomato sauce a bit watery (see photos) it is with this liquid that the lasagna will cook (making it extra flavorful).

Nutrition