Buffalo Chicken Lasagna
I got the idea from this recipe, but I basically just layer wing sauce (we like Sweet Baby Ray's), lasagna noodles, cooked chicken, and a cheese mixture (mix together: cottage or ricotta, grated parmesan, mozzarella or cheddar, and blue cheese crumbles) in the Crock*Pot.
INGREDIENTS
Uncooked traditional lasagna noodles
4 cooked chicken breast halves
Jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
1 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)
DIRECTIONS
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. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
4) Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.
5) Repeat layers until you run out of ingredients.
6) Add the bleu cheese crumbles, if desired. 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.
7) Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock.
8 )Let it sit for 20 minutes before cutting into.