Lasagna à la Dominicana

Ingredients

 * 9 "strips" of lasagna (better if fresh)
 * 1 lb of shredded mozzarella

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

Sauce

 * 10 very ripe tomatoes
 * ¼ teaspoon of ground black pepper
 * 2 tablespoons of olive oil
 * 1 pinch of oregano
 * ½ tablespoon of mashed garlic
 * salt

Directions

 * 1) 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.
 * 2) In a shallow pan heat a tablespoon of oil.
 * 3) Add the ground beef and stir so it cooks uniformly.
 * 4) Add two tablespoons of water and the tomato paste.
 * 5) Let simmer at medium heat.
 * 6) Adjust water when necessary.
 * 7) When the meat is ready let all the liquid evaporate, adjusting salt to taste.
 * 8) Turn off the heat and reserve.
 * 9) Put water to boil.
 * 10) Submerge the tomatoes in the boiling water for a few seconds to loosen the skin.
 * 11) Skin, and cut into small pieces getting rid of the seeds.
 * 12) Sprinkle oregano and salt on the tomatoes.
 * 13) Heat up the oil, add the tomatoes and garlic.
 * 14) Simmer at very low heat until it turns into about 2½ cup of tomato sauce.
 * 15) Add a few tablespoons of water if necessary.
 * 16) Adjust salt.
 * 17) When the sauce is ready turn off the fire.
 * 18) Reserve.
 * 19) Boil the pasta until slightly harder than al dente having added a teaspoon of salt to the water.
 * 20) Spread ¼ of the sauce in the bottom of a glass pan.
 * 21) Lay ⅓ of the pasta on top.
 * 22) Spread half the meat on top, top with ⅓ of the cheese.
 * 23) Lay another third of the pasta, ⅓ of the sauce and another third of the cheese.
 * 24) Repeat.
 * 25) Top with cheese.
 * 26) Bake at low heat for 20 minutes.
 * 27) Let stand for 5 minutes before serving.