Served as main course. Non-vegetarian dish.

1 pound ground Beef

1 Onion, chopped

1 (14.5 oz) can diced Tomatoes

2 Tablespoons Tomato Paste

1 Beef Bouillon cube

1 1/2 teaspoons Italian Seasoning

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

1 (8 oz) pkg mini Lasagna Noodles, cooked and drained

White Sauce

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

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.

Serves: 10-12

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