Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 10 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground beef
1 Onion -- chopped
14 1/2 oz Can diced tomatoes
2 tb Tomato paste
1 Beef bouillon cube
1 1/2 ts Italian seasoning
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper
8 oz Mini lasagna noodles --
- cooked and drained
White Sauce:
2 tb Butter -- melted
3 tb All-purpose flour
1 ts Salt
1/4 ts Black pepper
2 c Milk
2 c Mozzarella cheese -- shredded,
- 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 butter, 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.
