3 lg. garlic cloves or 1/4 tsp. garlic powder
1 lb. ground round beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste plus 1 can water
1/2 tsp. oregano
1/4 tsp. basil
1/4 c. Holland House red cooking wine
2 tsp. salt
1/2 c. fresh grated Romano cheese
1 (1 lb.) box lasagna noodles, uncooked
1 lb. ricotta cheese
8 oz. Mozzarella cheese

Lightly grease a 9x13 inch pan. Chop garlic very fine and brown in a large skillet along with meat that has been crumbled into tiny pieces. Drain excess grease.

Combine puree and onion in blender until smooth. Add to meat along with tomato paste, water, oregano, basil, wine, and salt. Cover and simmer 10 minutes. Cover the bottom of prepared pan with 1/3 of the meat mixture. Sprinkle grated Romano cheese on meat mixture.

Lay 5 noodles lengthwise and 1 crosswise at top of pan. Spread half of the ricotta cheese evenly over noodles. Top with 1 cup Mozzarella cheese. Repeat layers ending with meat sauce and Romano cheese. Cover tightly with aluminum foil. Bake at 350 degrees 1 hour; remove foil and let stand about 5 minutes before serving. Serves 8.