Crockpot Lasagna with White Sauce

This is one of our favorite crockpot recipes. Just add a nice side salad and some garlic bread and it's great for inviting friends over for dinner! If you can't find mini lasagna noodles, a 16 0z. package of wide egg noodles work fine.

1 pound ground beef
1 onion --chopped
1 can diced tomatoes - (14 1/2 oz)
2 tablespoons tomato paste
1 beef bouillon cube
1 1/2 teaspoon 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

***WHITE SAUCE***
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

Directions:

1. Cook lasagna noodles in boiling water for 5 minutes. Drain.
2.In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer meat mixture to crockpot.
3.Stir into crockpot: tomatoes, tomato paste, bouillon, and seasonings. Add cooked lasagna noodles.
4.In a small bowl, mix melted margarine, flour, salt, pepper, milk, and 1 cup of mozzarella cheese. Stir into crockpot.
5.Cover and cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.
6.In the last 30 minutes, turn crockpot to HIGH, if cooking on LOW. Top with remainder of mozzarella cheese. Serve when cheese is melted.