Buffalo Chicken Lasagna

  • Posted on: 8 February 2013
  • By: ilebolt

Summary

Yield
Servings
SourceStephanie O'Dea's Year of Slow Cooking
Prep time
30 minutes
Cooking time
4 hours
Total time
4 hours, 30 minutes
Rating: 
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Description

Lasagna in a slow cooker? It works. Buffalo lasagna? That works too.

Main Ingredients: 

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
Water

Instructions

  1. Combine chicken, pasta sauce and buffalo sauce in a bowl
  2. Ladle a large spoonful of sauce on the bottom of the slow cooker
  3. Cover with layer of uncooked noodles - break to fit
  4. Smear ricotta on the noodles.
  5. Layer chopped bell papers
  6. Sprinkle with handful of shredded cheese.
  7. Repeat steps 2- 6 until you run out of ingredients.
  8. 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.
  9. Cover and cook for 4 hours.
  10. When cooking time is done, unplug and take off the lid.
  11. Let sit for 20 minutes before cutting up, or it'll fall apart.