Lasagna with White Sauce
Yield
10 servingsPrep
20 minCook
4 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 14.5 | ounces |
tomatoes, canned
diced |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 1 ½ | teaspoons |
italian seasoning
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | package |
lasagna noodles
mini, cooked, drained |
*
|
| White sauce | |||
| 2 | tablespoons |
butter
or margarine, melted |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 2 | cups |
mozzarella cheese
shredded, divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 419.1 | ml/g |
tomatoes, canned
diced |
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 7.5 | ml |
italian seasoning
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | package |
lasagna noodles
mini, cooked, drained |
*
|
| White sauce | |||
| 3E+1 | ml |
butter
or margarine, melted |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
mozzarella cheese
shredded, divided |
*
|
Directions
In a skillet, brown ground beef and onion, until onion is tender.
Drain fat.
Transfer meat mix ture 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.
