1 med. onion, chopped
3 sm. cloves garlic, minced
2 tbsp. cooking oil
1 (28 oz.) can peeled tomatoes
2 (6 oz.) cans tomato paste
1/2 c. water
1 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. basil
1/4 tsp. crushed red pepper
8 oz. lasagna noodles
15-16 oz. carton Ricotta cheese
1 lb. Mozzarella cheese slices
1 c. wheat germ
1/2 c. grated Parmesan cheese

Saute onion and garlic in oil until onion is tender. Add tomatoes, tomato paste, water and seasonings. Simmer, uncovered 30 minutes. Cook noodles as package directs. Drain thoroughly. Cover bottom of 13"x9"x2" pan with 1/3 noodles. Dot with 1/3 of Ricotta cheese. Arrange 1/3 Mozzarella cheese over Ricotta. Sprinkle 1/3 cup wheat germ over Mozzarella. Spread with 1/3 of sauce. Repeat layers 2 more times. Sprinkle Parmesan cheese on top. Bake at 375 degrees for 25 to 30 minutes or until thoroughly heated. Let stand 10 minutes. Serves 8 to 10.