Simple Roman Lasagna

3 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 can (6 ounces) tomato paste

1 can (29 ounces) tomato puree

1/2 teaspoon basil

1/2 teaspoon oregano

Salt and pepper

2 teaspoons sugar

1 pound flat lasagna noodles, cooked

11/2 pounds fresh mozzarella cheese, thinly sliced

Heat olive oil in large skillet and saute onion and garlic several minutes. Add tomato paste and mix well. Stir in tomato puree. Add water to each can and add to pot, mix well. Season with basil, oregano, salt and pepper, adjusting to taste. Add sugar and simmer on low 45 minutes, stirring occasionally.

Heat oven to 350 degrees.

In a 9- by 13-inch pan, layer one-third of the sauce, one-third of the lasagna noodles and one-third of the mozzarella. Continue with remaining ingredients for three layers total. Cover with foil and bake 30 minutes; uncover and bake 15 minutes more. Let rest at least 10 minutes before cutting.

Serves six to eight.