This is a recipe I got from a friend a couple years ago, I love that it doesn't get all runny and messy when you cut it. I usually make it the day or morning ahead and let it sit in the fridge so the un-cooked noodles can soak up the juices. My friend says she just puts it right in the oven and maybe the noodles are a little chewier than mine, but she said she has never had any complaints. So I guess do it how you want.
Above is a picture of the sauce I use...I think it is perfect, not to sweet, not to seasoned, just good basic marinara sauce.
You probably don't need to see all the steps, but here they are anyway! :)
I do overlap noodles slightly...
I tried using mozzarella slices this time, it didn't have the "coverage" that shredded gives, but it was nice and tidy...so shredded cheese all over the counter when you are done. I doubled the recipe because I was making an extra to take to a big family reunion in a couple weeks. It freezes great un-cooked. This is a great kid-friendly meal! --Carissa
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