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1
Start by browning the ground beef with chopped onion in a skillet over medium heat until the beef is browned and onion is softened.
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2
Drain grease if necessary then add spices and spaghetti sauce.
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3
(Spaghetti sauce can be just pasta sauce from a can or can also include some canned diced tomatoes).
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4
Allow to simmer together for a few minutes.
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5
For the slow cooker macaroni method, layer ingredients into a 5-liter slow cooker as follows: 1/4 of the meat sauce; 1 1/3 cup macaroni (uncooked); 1 cup shredded mozzarella cheese; and a thin layer of cottage cheese.
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6
Repeat layers until finished, ending with meat sauce.
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7
Put the lid on and cook on low for 8-10 hours.
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8
Lasagna method (traditional): Layer the ingredients in the same order listed for the slow cooker version.
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9
Layer into a 9x13 glass baking dish, ending with meat sauce (for this method, use lasagna noodles instead of macaroni noodles).
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10
Save 1 cup of cheese for topping later.
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11
Seal the top of the pan tightly with a sheet of parchment paper directly on top of the meat, then wrap tin foil over the pan.
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12
This can be left in the fridge overnight to be cooked the next day.
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13
Since noodles are uncooked, it is best if they can sit and absorb moisture for a while.
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14
When you are ready, bake at 350 F for 1 hour.
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15
Uncover lasagna, sprinkle remainder of cheese on top and broil for 1-2 minutes before serving.
