|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, chopped|
|Celery stick||2 , chopped|
|Canned chopped tomatoes||32 Ounce (2 Cans Of 16 Ounce Each)|
|Canned tomato paste||6 Ounce (1 Small Can)|
|Tomato juice||8 Tablespoon|
|Freshly ground black pepper||To Taste|
|Mozzarella cheese||2 Cup (32 tbs), finely chopped|
Pre-heat the oven to 350°F and lightly grease a deep casserole dish.
Heat the oil in a saucepan and saute the garlic and onion until soft and golden.
Add the celery, tomatoes, tomato paste, tomato juice, sugar, salt and pepper.
Stir well, cover the pan and simmer gently for 45 minutes.
Cook the lasagna in boiling water following the manufacturer's instructions, until it just begins to soften.
Drain, and cover with cold water until needed.
Arrange the lasagna layers in the casserole dish: pasta, sauce, Mozzarella.
Repeat these layers until all the ingredients are used.
Top the dish with a layer of cheese and bake for 30 minutes.
Cut into portions and serve immediately.