1/2 to 3/4 lb. ground chuck
1 med. onion, chopped
2 cloves garlic, minced
1 lg. can (15 oz.) Hunts Italian tomato sauce
15 oz. water (full can)
1 (6 oz.) can Italian tomato paste
1 chopped tomato (optional)
1/2 tsp. sweet basil
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1/2 tsp. salt
2 tsp. sugar
1/2 lb. lasagna noodles
5 oz. wedge Romano cheese, grated or 1/2 of an 8 oz. can grated
2 c. grated Mozzarella cheese

Brown and drain meat. Add onions and garlic and saute. Add tomato sauce, water, tomato paste, tomato, spices, salt and sugar. Simmer 30 minutes to 1 hour or more. Cook lasagna noodles until still chewy, about 10 minutes.

Put small amount of sauce on bottom of large casserole or baking pan to prevent noodles sticking. Layer 1/2 noodles, 1/2 sauce, 1/2 Romano, 1/2 Mozzarella. Repeat with rest of each. Cover. Bake 30-45 minutes at 350 degrees.