Dominican Style 3 Cheese and Beef Lasagna
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
Directions
Pre-heat oven at 300°F [150°C].
Season beef with onion, bell pepper, oregano, pepper and salt.
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.
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.
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.
