Mom’s Recipe Lasagna

Start by browning the ground beef with chopped onion in a skillet over medium heat until the beef is browned and onion is softened. Drain grease if necessary then add spices and spaghetti sauce. (Spaghetti sauce can be just pasta sauce from a can or can also include some canned diced tomatoes). Allow to simmer together for a few minutes.

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. Repeat layers until finished, ending with meat sauce. Put the lid on and cook on low for 8-10 hours.

Lasagna method (traditional): Layer the ingredients in the same order listed for the slow cooker version. Layer into a 9×13″ glass baking dish, ending with meat sauce (for this method, use lasagna noodles instead of macaroni noodles). Save 1 cup of cheese for topping later.

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. This can be left in the fridge overnight to be cooked the next day. Since noodles are uncooked, it is best if they can sit and absorb moisture for a while. When you are ready, bake at 350 F for 1 hour. Uncover lasagna, sprinkle remainder of cheese on top and broil for 1-2 minutes before serving.