Lasagna à la Dominicana

Ingredients
For beef filling For sauce
 * 9 "strips" of lasagna (better if fresh)
 * 1 lb of shredded mozzarella
 * 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
 * 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

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. 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.
 * 2) 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.
 * 3) 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.