Thursday, October 9, 2008

CrockPot Buffalo Chicken Lasagna

  • uncooked traditional lasagna noodles
  • 4 already cooked chicken breast halves
  • jar of prepared pasta sauce
  • 1 cup buffalo wing sauce (Franks)
  • 3 red, yellow, or orange bell peppers
  • tub of ricotta cheese (15 oz)
  • 2 cups shredded cheese (mozzarella and cheddar blend)
  • 1/2 cup bleu cheese crumbles
  • 1/4 cup of water (add at very end)
  1. use at least a 5qt crockpot, or cut back on the amount of ingredients.
  2. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
  3. Ladle a big spoonful of the sauce into the bottom of your crockpot.
  4. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
  5. Add a smear of ricotta cheese to the top of the noodles.
  6. Add a layer of chopped bell pepper.
  7. Sprinkle on a handful of shredded cheese.
  8. Repeat layers until you run out of ingredients.
  9. Add the bleu cheese crumbles, if desired.
  10. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
  11. Cover and cook on low for 6-7 hours, or on high for 4-5.
  12. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

Found On: A Year of CrockPotting