Ingredients:
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
or
3 (14.5 oz) cans tomato puree
4 Tbsp Olive oil
1 medium onion, chopped
1 tsp salt
1 clove garlic, chopped
1/2 tsp fresh ground pepper
1 green pepper, seeded and diced
1 rib celery, finely chopped
1 bay leaf

Directions:
1. Heat olive oil in large skillet over medium heat
2, Add onion, garlic and bay leaf, and saute until lightly browned
3. Add tomatoes, if used, and tomato puree
4. Bring to a boil and reduce immediately to simmer, and continue cooking for 30 minutes until slightly thickened
5. Remove bay leaf, season to taste, and cool the sauce before assembling the lasagna

Larry likes this recipe with the crushed tomatoes, while I usually make it with the three cans of tomato puree. The flavor is practically the same, but I like the smoother texture of the puree. I cook large chunks of celery and green pepper with my sauce, for the flavor, and then remove them at the end of cooking time. Also, if you want to make a meat sauce, you can brown ground beef with the onions and garlic, but, I like to cook the meat separately.