Ingredients
- 1 1/2 italian seasoning
- 1 onion (chopped)
- 1 beef bouillon cube
- 1 te salt
- 2 cups milk
- 1 pound beef (ground)
- 14 1/2 oz tomatoes (diced)
- 8 oz pkg mini lasagna noodles (cooked)
- 2 cups mozzarella cheese divided (shredded)
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
serves 10 to 12 Cook lasagna noodles in boiling water for 5 minutes. Drain. In a skillet, bro wn ground beef and onion, until onion is tender. Drain fat. Transfer meat mix ture 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 an d cook on Low 4 to 6 hours or on High 2 to 3 hours. In the last 30 minutes, tu rn Crock-Pot to High, if cooking on Low. Top with remainder of mozzarella chee se. Serve when cheese is melted.
