Ingredients

1 pound ground beef
1 onion chopped
1 can diced tomatoes-14 1/2 oz.
2 Tbsp. tomato paste
1 beef bouillon cube
1 1/2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 package mini lasagna noodles-8 oz. cooked and drained
White Sauce:
2 Tbsp. butter or margarine melted
3 Tbsp. all purpose flour
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 C. milk
2 C. shredded mozzarella cheese divided

Cooking Instructions

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 C. 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)