Lasagna With White Sauce

Course : Crockpot
Serves: 6
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1 pound ground beef
1 medium Onion -- chopped
14 1/2 ounces diced tomatoes
2 tablespoons tomato paste
1 piece beef bouillon cube
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces mini lasagna noodles -- cooked and drained
2 tablespoons butter or margarine -- melted
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 cups shredded mozzarella cheese -- divided

Preparation / Directions:

Cook lasagna noodles in boiling water for 5 minutes. Drain. In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer meat mixture to Crock-Pot. Stir in tomatoes, tomato paste, bouillon, and seasonings. Add cooked lasagna noodles. In a small bowl, mix melted margarine, flour, salt, pepper, milk, and 1 cup of mozzarella cheese. Stir into Crock-Pot. Cover and cook on Low 4 to 6 hours or on High 2 to 3 hours. In the last 30 minutes, turn Crock-Pot to High, if cooking on Low. Top with remainder of mozzarella cheese. Serve when cheese is melted.

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