Buffalo Chicken Lasagna
Summary
Yield | |
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Source | Stephanie O'Dea's Year of Slow Cooking |
Prep time | 30 minutes |
Cooking time | 4 hours |
Total time | 4 hours, 30 minutes |
Description
Lasagna in a slow cooker? It works. Buffalo lasagna? That works too.
Ingredients
1
Lasagna Noodles 4
Chicken Breast halves (Cooked and chopped) 1
Pasta Sauce (Jarred - Pick your favorite brand) 1 c
Buffalo Sauce (Franks' Red Hot Original) 3
Peppers (Red, Yellow, and/or Orange - Diced) 15 oz
Ricotta Cheese (You can use cottage cheese, too) 2 c
Cheddar Cheese (Shredded) 1⁄4 c
WaterInstructions
- Combine chicken, pasta sauce and buffalo sauce in a bowl
- Ladle a large spoonful of sauce on the bottom of the slow cooker
- Cover with layer of uncooked noodles - break to fit
- Smear ricotta on the noodles.
- Layer chopped bell papers
- Sprinkle with handful of shredded cheese.
- Repeat steps 2- 6 until you run out of ingredients.
- Put water into the empty pasta jar and shake (don't waste the flavor - and it readies the jar for the recyle bin!) and pour over everything.
- Cover and cook for 4 hours.
- When cooking time is done, unplug and take off the lid.
- Let sit for 20 minutes before cutting up, or it'll fall apart.