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Categories:
ground beef onion salt oregano garlic black pepper combination macaroni noodles Mozzarella cheese cottage cheese
Viewed: 51 - Published at: 5 years agoIngredients
- 1 pound Extra Lean Ground Beef
- 1 whole Small Onion, Chopped
- 1 teaspoon Salt
- 1 teaspoon Oregano
- 18 teaspoons Garlic Powder
- 18 teaspoons Black Pepper
- 5 cups Spaghetti Sauce (or A Combination Of Sauce And Canned Tomatoes)
- 4 cups Macaroni Noodles (or Substitute 15 Lasagna Noodles For The 4 Cups Of Macaroni)
- 5 cups Shredded Mozzarella Cheese
- 1- 1/2 cup Cottage Cheese Or Sour Cream
Method
- 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 9x13 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.
