Dominican Lasagna (Dominican-Style Lasagna)
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5
8 reviews
Excellent
Dominican Lasagna (Dominican-Style Lasagna)
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Learn how to make this Dominican-style lasagna, an absolutely brilliant, juicy, flavorful easy-to-make 3-cheeses and ground beef lasagna recipe.
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Ingredients
For beef filling
- 2 lbs beef 0.9 kg, minced
- 1 red onion minced, small
- 1 red bell pepper chopped
- 1 teaspoon oregano (dry leaves)
- ¼ teaspoon black 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 tomato large
- ½ tablespoon salt or to taste
- ¼ teaspoon black pepper freshly-cracked, or ground
- 2 tablespoons olive oil
- ½ tablespoon garlic mashed
To assemble
- 3 tablespoons olive oil
- 9 lasagna noodles
- ½ pound mozzarella cheese 0.23 kg, shredded
- 1 pound cremita cheese [0.45 kg], (or dry ricotta), crumbled
- ½ cup Parmesan Cheese shredded
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 Information
Show Details
Calories
1033kcal
(52%)
Carbohydrates
50g
(17%)
Protein
55g
(110%)
Fat
68g
(105%)
Saturated Fat
27g
(135%)
Cholesterol
181mg
(60%)
Sodium
2722mg
(113%)
Potassium
1442mg
(31%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
3340IU
(67%)
Vitamin C
60.7mg
(67%)
Calcium
517mg
(52%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1033 kcal
% Daily Value*
| Calories | 1033kcal | 52% |
| Carbohydrates | 50g | 17% |
| Protein | 55g | 110% |
| Fat | 68g | 105% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 181mg | 60% |
| Sodium | 2722mg | 113% |
| Potassium | 1442mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 60.7mg | 67% |
| Calcium | 517mg | 52% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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