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Lasagna À LA Dominicana

A layered lasagna with beef filling, tomato sauce, and mozzarella cheese baked at low heat.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lasagna À LA Dominicana

Ovenlow heat
Time20 minutes

Ingredients

Directions

Prepare the beef filling

  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, adjusting water when necessary.

  6. When the meat is ready let all the liquid evaporate, adjusting salt to taste.

  7. Turn off the heat and reserve.

Make the tomato sauce

  1. Put water to boil.

  2. Submerge the tomatoes in the boiling water for a few seconds to loosen the skin.

  3. Peel the tomatoes and cut into small pieces, removing the seeds.

  4. Sprinkle oregano and salt on the tomatoes.

  5. Heat up the oil, add the tomatoes and garlic.

  6. Simmer at very low heat until it turns into about 2 1/2 cup of tomato sauce, adding a few tablespoons of water if necessary.

  7. Adjust salt.

  8. When the sauce is ready turn off the fire.

  9. Reserve.

Assemble and bake

  1. Boil the pasta until slightly harder than al dente, having added a teaspoon of salt to the water.

  2. Spread 1/4 of the sauce in the bottom of a glass pan.

  3. Lay 1/3 of the pasta on top.

  4. Spread half the meat on top, top with 1/3 of the cheese.

  5. Lay another third of the pasta, 1/3 of the sauce and another third of the cheese.

  6. Repeat.

  7. Top with cheese.

  8. Bake at low heat for 20 minutes.

  9. Let stand for 5 minutes before serving.

Nutrition, whole recipe (rough)

535Calories
35 gProtein
35 gFat
19 gCarbs

Counts 9 of 12 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Mozzarella Cheese1 oz (28g)85
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Lasagnanot in our table0
Meatnot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Tomato + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together2,767 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Olive + oreganotop 5% of all pairs
    Smell alikestrong
    Cooked together3,443 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Pepper + oreganotop 5% of all pairs
    Smell alikestrong
    Cooked together3,449 recipes

    Shared aroma: estragole (anise, licorice).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lasagna pasta
Forms the layered structure that holds the filling and sauce together.
Ground beef
Provides the main savory body and protein of the filling.
Tomatoes
Form the sauce, adding moisture, acidity and fresh tomato flavor.
Mozzarella
Melts between the layers to bind them and add creamy stretch.
Tomato paste
Concentrates tomato flavor and deepens color in the meat filling.
Red onion
Adds sweetness and aromatic depth to the beef filling as it cooks.

The step that matters

Reducing the beef filling until the liquid evaporates. If liquid remains, the meat stays wet and can make the layers soggy. Cooking it down until dry lets the meat brown slightly and concentrates its flavor before assembly.

Swap the onion

How well each one fits the dish's main ingredients (beef, meat, tomato, olive, pepper, oregano, sauce):

  1. Capsicumfits better
  2. Eggplantfits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, meat, tomato, olive, pepper, oregano, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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