If you've ever made traditional lasagna, you know how much time it takes ... it is wonderful and worth the effort! This little Crock Pot full is so tasty, and so very easy. The kids always loved it! Try it for a very tasty, easy alternative! Spinach salad with red onion works beautifully for a complete meal.
1# ground beef, pork, chicken or turkey
1 onion, chopped
1# tomatoes, chopped (fresh or canned)
2 T. tomato paste
1 beef or chicken bouillon cube
1 1/2t. Italian seasoning
1 t. salt – 1/2 t. black pepper (or to taste)
1/4 t. cayenne pepper
1 pkg. (8 oz) mini lasagna noodles, cooked & drained
2 T. butter, melted
3 T. flour
1 t. salt – 1/4 t. white or black pepper
2 C. milk
2 C. shredded mozzarella cheese, divided
Cook lasagna noodles in boiling water for 5 minutes, drain. In a skillet, brown the meat & onion, until onion is tender. Drain fat. Transfer meat mixture to Crock-Pot. Stir in tomatoes, tomato paste, bouillon & 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 4-6 hours or on High 2-3 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.