1/4 c. olive oil
2 cloves garlic, peeled
1/3 c. tomato paste
1/2 c. hot water
1 can (28 oz.) Italian style tomatoes (undrained)
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lasagna noodles
1 1/2 c. grated Parmesan cheese
1 1/2 c. cubed Mozzarella
1 1/2 lbs. Ricotta

1. Heat oil in a saucepan, add garlic and brown (about 3 minutes).

2. Blend tomato paste with hot water. Add to saucepan along with tomatoes, salt and pepper, mix well. Bring to a boil, reduce heat and simmer covered one hour.

3. Cook noodles, following package directions until just tender, drain.

4. Pour 1/2 cup sauce in bottom of lasagna pan. Arrange a layer of noodles over sauce, sprinkle with Parmesan cheese, add a layer of sauce, then some Mozzarella and Ricotta. Repeat layers ending with sauce and Parmesan cheese.