Stir in soup until well blended.
Pour half of soup mixture over noodles.
Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
Ingredients of 3 Cheese Crockpot Lasanga with Cream Mushroom Bechamel Sauce
- You need 1 package of uncooked Lasagna noodles.
- Prepare 1 package of Cheddar cheese shredded.
- It's 1 package of Parmigiana Cheese Shredded.
- You need 1 package of Mozzarella Cheese Shredded.
- Prepare 1 of k ground beef.
- Prepare 1 can of pasta sauce.
- Prepare 1 can of tomato paste.
- Prepare 1 of onion chopped.
- Prepare 3 cloves of garlic chopped.
- It's 1 can of Cream of Mushroom un cooked this will be your bechamel sauce.
- You need of Dried Oregano.
- You need of Red Chili Flakes.
- It's to taste of Salt and pepper.
3 Cheese Crockpot Lasanga with Cream Mushroom Bechamel Sauce instructions
- Brown ground beef, then add chopped garlic and onion.
- Add pasta sauce and tomato pasta add oregano, Chili flakes, salt and pepper let cook.
- Layer meatsauce on the Crockpot bottom place Lasagna noodle then bechamel sauce sprinkle cheese. Continue processing until no more remaining.
- Cover lid of Crockpot cook on low setting 4-5 hours..
Spread some of the white cheese sauce mixture over the top. Repeat for two more layers, ending with red sauce. Sprinkle more cheese all over the top. Top with three lasagna noodles (break as needed to fit into the slow cooker). Spread half of chicken mixture over the noodles, then layer with three more lasagna noodles.
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