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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1 Onion - chopped

  3. 1 Diced tomatoes - (14 1/2 oz)

  4. 2 tablespoons 30ml Tomato paste

  5. 1 Beef bouillon cube

  6. 1 1/2 teaspoons 7 1/2ml Italian seasoning

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 1/4 teaspoon 1 1/3ml Cayenne pepper

  9. 1 Mini lasagna noodles - (8 oz) - cooked and drained White Sauce

  10. 2 tablespoons 30ml Butter or margarine - melted

  11. 3 tablespoons 45ml All-purpose flour

  12. 1 teaspoon 5ml Salt

  13. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  14. 2 cups 474ml Milk

  15. 2 cups 292g / 10oz Shredded mozzarella cheese - divided

Instructions Jump to Ingredients ↑

  1. Recipe 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 crockpot. 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 crockpot. Cover and cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours. In the last 30 minutes, turn crockpot to HIGH, if cooking on LOW. Top with remainder of mozzarella cheese. Serve when cheese is melted. This recipe yields 10 to 12 servings.

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