Slow Cooker Lasagna
ItalianBeefIntermediate300 minBy Northstar
Ingredients
Servings
4
- 1 lb ground beef
- 1 onion, chopped
- 14 0.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 beef bouillon cube
- 1 0.5 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.3 tsp cayenne pepper
- 8 oz mini lasagna noodles, cooked 5 min. and drained
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cup whole milk
- 2 cup shredded mozzarella, divided
Instructions
- 1
Brown ground beef and onion in a skillet; drain fat. Transfer to slow cooker.
- 2
Add diced tomatoes, tomato paste, bouillon cube, Italian seasoning, salt, pepper, and cayenne. Stir to combine.
- 3
Add partially cooked lasagna noodles; stir gently.
- 4
Make white sauce: melt butter in a small saucepan. Whisk in flour; cook 1 minute. Gradually add milk; cook until thickened. Stir in 1 cup mozzarella until melted.
- 5
Stir white sauce into slow cooker until blended.
- 6
Cover and cook on LOW for 4–6 hours, or HIGH for 2–3 hours.
- 7
In last 30 minutes on HIGH, top with remaining 1 cup mozzarella and heat until melted. Serve from the slow cooker.