4 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
2 cups freshly grated Parmesan cheese
6 cups Bolognese sauce prepared from recipe above, or your favorite meat sauce
One 9 ounce box lasagna noodles
1 pound fresh mozzarella, sliced
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Melt the butter in a saucepan over medium heat. Add the flour while stirring and cook for 3 minutes until smooth and bubbly.
Add the milk and broth, stirring continuously. Bring the mixture to a boil.
Turn off heat and stir in half of the Parmesan cheese.
Spoon some of the Bolognese sauce into the bottom of your slow cooker pot. Top with a layer of noodles, breaking them to fit if necessary. Add a layer of béchamel sauce, followed by mozzarella. Continue layering in this order until you have no more ingredients or the pot is three quarters full. Be sure that you finish with a layer of the Bolognese sauce.
Sprinkle the rest of the Parmesan on top and cover. Cook on low for 4-5 hours until bubbly. Remove the lid and continue cooking for 45 minutes to an hour.
Before serving, turn off the slow cooker and allow the lasagna to rest for 15 minutes. Serve from the pot.
