Uncooked traditional lasagna noodles
4 boneless, cooked chicken breast halves, chopped
1 jar prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow or orange bell peppers
1 (15 ounce) container ricotta cheese
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles (optional)
1/4 cup water
Use at least a 5-quart slow cooker.
In a large glass bowl, combine chopped chicken breasts, pasta sauce and buffalo wing sauce.
Ladle a large spoonful of the sauce into the bottom of the crock pot. Cover with a layer of uncooked lasagna noodles, broken to fit properly.
Add a bit of ricotta cheese to the top of the noodles. Add a layer of chopped bell peppers. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup water into the empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours.
When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into it, or it will fall apart.
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