Lasagna with White Sauce

This lasagna skips the oven entirely and cooks low and slow in a Crock-Pot. Ground beef and onion get browned on the stovetop, then go into the slow cooker with canned tomatoes, tomato paste, beef bouillon, and Italian seasoning along with pre-cooked mini lasagna noodles.

What sets this apart from typical lasagna is the white sauce stirred right in. Melted butter, flour, milk, and a cup of mozzarella create a bechamel-style sauce that melts into the meat and noodles as everything cooks, making it creamier and richer than a straight red sauce version.

The final cup of mozzarella goes on top during the last 30 minutes, melting into a gooey, stretchy cap over the whole pot.

Kitchen Tips

• Cook the lasagna noodles before adding to the Crock-Pot. Unlike oven lasagna where noodles can cook in the sauce, the slow cooker doesn’t generate enough direct heat to cook raw pasta properly.
• Drain the ground beef well after browning. Extra grease separates from the white sauce during the long cook and pools on top.
• Turn to High for the last 30 minutes even if cooking on Low. The higher heat melts the cheese topping faster and more evenly.

Variations

• Add a layer of ricotta cheese or cottage cheese for a more traditional lasagna feel.
• Use Italian sausage instead of ground beef for a spicier, more complex meat layer.
• Stir in fresh spinach during the last hour for added vegetables and color.