Show of hands… Do you love buffalo chicken? How about lasagna? If you’re a lover of both, then this recipe is for you.
I came across a recipe of Buffalo Chicken Lasagna while surfing Pinterest last week. Pinterest really is a great tool, isn’t it?! The recipe originated on A Year of Slow Cooking. It seemed easy enough to make, but with any recipe I came up with ways to tweak it to suit the taste of my family. Every bite warranted for an “Oh this is soooooo good!” from my husband. You know a meal is delicious when…
This meal does require a fair bit of prep work, but it’s so worth it. The dish makes plenty for leftovers and is perfect to freeze for future meals!
Uncooked lasagna noodles
3 bonesless skinless chicken breasts (cooked and chopped or shredded)
2 sweet bell peppers (chopped, finely)
1 cup Frank’s Red Hot Buffalo Sauce
28 oz Pasta Sauce
Tub of Ricotta Cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup of water
In a bowl combine the pasta sauce, buffalo sauce and chicken.
Spray your 5-qt. slow cooker with non stick spray. Ladle a large spoonful of your sauce to cover the bottom of your crock pot. Add a layer of noodles. You will need to break them apart to get them to fit.
Spread a layer of ricotta cheese across the noodles. Add a layer of bell peppers and a handful of shredded cheese.
Repeat the layers until you run out of ingredients. I managed to get 4 layers. The final layer should finish with sauce and cheese.
Pour 1/4 cup into your mix bowl and swirl. Pour the liquid over your lasagna.
Cook on low for 4 to 5 hours or on high 2.5 to 3 hours.
If you like bleu cheese, add 1/2 a cup of bleu cheese crumbles to the final layer of the lasagna.
I ran out of sauce while preparing my final layer so I added 1/4 cup more pasta sauce.
I cooked the chicken breast in roasted red pepper dressing for 4 hours on high and shredded., prior to making the lasagna.