Love Overflowing

Buffalo Chicken Lasagna

on April 28, 2011

Serves 8

  • 4 cooked boneless, skinless chicken breast halves, chopped
  • 1 (26oz) jar pasta sauce
  • 1 cup buffalo wing sauce
  • 8 to 10 uncooked traditional lasagna noodles
  • 1 (15 oz) container ricotta cheese
  • 3 red, yellow or orange bell peppers, chopped
  • 2 cups shredded cheese
  • 1/2 cup blue cheese crumbles
  • 1/4 cup water

Use a 6-quart slow cooker. In a mixing bowl, combine the chicken, pasta sauce, and buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your stoneware. Cover with a layer of uncooked lasagna noodles. You’ll have to break to them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of bell pepper, and top with some shredded cheese. Repeat layers until you run out of ingredients. Add the blue cheese crumbles. Put the water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6 to 7 hours, or on high for 4 to 5 hours. When the cooking time is complete, unplug the crock and take off the lid. Let the lasagna sit for 20 minutes before cutting.

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