December 18, 2016
Dinner, Lunch, Main Dish,
Casseroles, Beef, Ground Beef, Pasta, Lasagna, Make-Ahead, Fall/Autumn, Father's Day, Labor Day, Potluck, Winter, Oven Bake, Stove Top more
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"This is a very delicious recipe from Natasha' Kitchen. I have made a few changes to it. It was suggested to put a dozen toothpicks in the dish before covering with foil. It is important to let it cool for the 30 minutes or it will ooze too much. This is quite an eonomical dish"
In a large pot, over medium heat add 2 tbsp olive oil & onions, stir fry 5 minutes. Add garlic for additional 2 minutes, stir.
Add beef and saute until all pink is gone.
Add 1 cup of Marinara sauce, and red wine..Mix well and cook for a few minutes.
Add remaining marinara sauce, bay leaves,thyme, salt, pepper and the parsley.
Mix well, reduce heat, cover & simmer for 15-20 minutes.
Meanwhile cook the noodles.
Heat oven to 375f.
Spread 4 tablespoon of the meat sauce in the bottom of a 9X13 pyrex baking dish.
Place 4 cooked noodles on the bottom of the dish so the edges are touching.
Add half the meat sauce, half of the cheese sauce, one cup mozzarella.
Repeat in the same order the remaining ingredients.
Cover pan loosely with foil.
Bake 45 minutes (375f).
Remove foil and broil for 3-5 minutes until golden.
Cool for 1/2 Hour.
Serve & enjoy.
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