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Slow Cooker Lasagna

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Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 2 garlic of cabbage
  • 1 29 ounce fresh peaches, sliced and peeled
  • 1 cup block of cream cheese
  • 1 6 ounce can reduced sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 8 ounce light brown sugar (2 cups)
  • 4 cups pork chops
  • 1 1/2 cups biscuits (10 to a can)
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 2 garlic of cabbage
  • 1 29 ounce fresh peaches, sliced and peeled
  • 1 cup block of cream cheese
  • 1 6 ounce can reduced sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 8 ounce light brown sugar (2 cups)
  • 4 cups pork chops
  • 1 1/2 cups biscuits (10 to a can)
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain
  2. Add tomato sauce, water, tomato paste, salt and oregano; mix well
  3. Spread one-fourth of meat sauce in an ungreased 5-quart slow cooker
  4. Arrange one-third of the noodles over the sauce
  5. Combine cheeses, spoon one-third of cheese mixture over noodles
  6. Repeat layers twice
  7. Top with remaining meat sauce
  8. Cover and cool on low setting for four to five hours or until noodles are tender
  9. Makes six to eight servings
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