** NOODLES **
Cook in boiling water, then drain and set aside:
 1 - 8 oz. pkg mini lasagna noodles

** MEAT SAUCE **
Brown in a skillet, then set aside:
 1 - 1½ lbs. ground beef or ground turkey
 1 onion, chopped
 14 - 16 oz can mushrooms, undrained
 1 chicken boullion cube
 1½ teaspoon Italian seasoning
 1 teaspoon salt
 ½ teaspoon ground black pepper
 ¼ teaspoon cayenne pepper

** WHITE SAUCE **
Mix together in a seperate bowl:
 2 Tablespoons melted butter or margarine
 3 Tablespoons all-purpose flour
 1 teaspoon salt
 ¼ teaspoon ground black pepper
 2 cups milk
 2 cup shredded mozzarella cheese

DIRECTIONS
Transfer meat mixture to crockpot.
Add the cooked lasagna noodles and stir.
Add the white sauce.
Stir to blend.
Cover

Cover and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours.
Occasionally, stir gently to prevent sticking at the bottom of the pot.

For the last 30 minutes, turn the crockpot to LOW and sprinkle top with
 1 cup shredded mozzarella cheese
Serve when the cheese is melted.