Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1                    onion -- chopped
   1      14.5 oz can   diced tomatoes
   2      tablespoons   tomato paste
   1                    beef bouillon cube
   1 1/2  teaspoons     Italian seasoning
   1      teaspoon      salt
     1/2  teaspoon      black pepper
     1/4  teaspoon      cayenne pepper
   1      8 oz pkg      mini lasagna noodles -- cooked and drained
                        ***WHITE SAUCE***
   2      tablespoons   butter or margarine -- melted
   3      tablespoons   all-purpose flour
   1                    te salt
     1/4  teaspoon      black pepper
   2      cups          milk
   2      cups          shredded mozzarella cheese -- divided

Preparation:

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 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.