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

serves 10 to 12

Cook lasagna noodles in boiling water for 5 minutes. Drain. In a skillet, bro wn 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 an d cook on Low 4 to 6 hours or on High 2 to 3 hours. In the last 30 minutes, tu rn Crock-Pot to High, if cooking on Low. Top with remainder of mozzarella chee se. Serve when cheese is melted.