3 lg. cloves garlic, or 1/4 tsp. garlic powder
1 lb. ground round
1 (1 lb. 3 oz.) can tomato puree
1 (6 oz.) can tomato paste plus one can water
1/2 c. Romano cheese
1/2 tsp. oregano
1/4 c. Holland House red cooking wine
2 tsp. salt
1 lb. Ricotta cheese
1 (1 lb.) box lasagna noodles (do not cook)
1 lg. onion

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan. Chop garlic very fine and brown in a large skillet, along with the meat that has been crumbled into tiny pieces. Drain excess grease. 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 noodles lengthwise and 1 crosswise at top to fill pan. Spread 1/2 Ricotta evenly over noodles. Grate 4 ounces of Mozzarella over top. Repeat ending with meat sauce and Romano. Cover tightly with foil. Bake 1 hour. Remove foil and let stand 5 minutes before serving. Makes 6 to 8 servings.