Crockpot Lasagna With White Sauce

Ingredients

• 1 pound ground beef
• 1 onion chopped
• 1 can diced tomatoes - (14 1/2 oz)
• 2 tablespoons tomato paste (I used Ahi Panca instead)
• 1 tablespoon Sriracha Sauce
• 1 beef bouillon cube
• 2 tablespoons fresh cilantro leaves chopped
• 2 tablespoons fresh basil leaves chopped
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 package mini lasagna noodles - (8 oz) cooked and drained (or any pasta)
• 2 tablespoons butter or margarine melted
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 cups milk
• 2 cups shredded mozzarella cheese divided

Instructions

1. 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, Sriracha, bouillon, herbs, and seasonings. Add cooked lasagna noodles.
2. 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.
3. In the last 30 minutes, turn crockpot to HIGH, if cooking on LOW. Top with remainder of mozzarella cheese. Serve when cheese is melted.
4. This recipe yields 10 to 12 servings.