3 lg. cloves of garlic or 1/4 tsp. garlic powder
1 lb. ground beef
1 (1 lb. 13 oz.) can tomato puree
1 lg. onion
1 (6 oz.) can tomato paste plus 1 can water
1/2 tsp. oregano
1/4 tsp. basil
1/4 c. red cooking wine
2 tsp. salt
1/2 c. fresh Romano cheese
1 (1 lb.) box lasagna noodles, uncooked
1 lb. ricotta cheese
8 oz. Mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan. Chop garlic very fine and brown in large skillet along with crumbled beef. Drain.

Combine puree and onion in blender until smooth. Add to meat, along with other ingredients except noodles and cheeses. Cover and simmer 10 minutes.

To build the lasagna, cover bottom of pan with 1/3 of the meat mixture. Grate Romano evenly over this. Lay 5 uncooked noodles lengthwise and 1 crosswise at top to fill pan. Spread half of ricotta evenly over noodles. Grate 4 oz. of Mozzarella over top. Repeat, ending with meat sauce and Romano. Cover tightly with foil. Bake 1 hour. Remove foil and let stand about 10 minutes before serving.