We’re a house of lasagna lovers. I don’t make it all that often, but typically when I do I turn to the trusty ol’ crock pot. Simply for the fact that it’s easy and I don’t have to waste my time boiling noodles.
Recently I was introduced to Olivieri Lasagna Sheets. These sheets are fresh ready-to-go pasta noodles. The can be located in your local grocery store near the deli section in the fresh pasta island.
The Olivieri Lasagna Sheets were amazing. They simplified dinner prep… and we all know how long prep can take when making a lasagna. Not always as easy with little ones tugging on you. Today I didn’t run into that problem. Amazing!
We’ve been down and out with head colds for the past few days. Given how crummy we’ve been feeling I decided to make Buffalo Chicken Lasagna. Some of you may remember my original crock pot recipe. Buffalo Chicken Lasagna was just the meal we needed to kick the cold out of us. The spicy heat did just the trick! The Olivieri Lasagna Sheets were the perfect addition to this meal. The last thing I wanted to do was stand over the stove longer than I had to.
1 Package of Olivieri Lasagna Sheets (360g)
3 bonesless skinless chicken breasts (cooked and chopped or shredded)
2 sweet bell peppers (chopped, finely)
1 cup Frank’s Red Hot Buffalo Sauce (Make sure you use the Buffalo Sauce not the Hot Sauce)
28 oz Pasta Sauce
Tub of Ricotta Cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 375.
In a bowl combine the pasta sauce, buffalo sauce and chopped or shredded chicken.
Spray your casserole dish with cooking spray. Ladle a large spoonful of your sauce to cover the bottom of your casserole. Add a layer of lasagna sheets. You may need to cut the lasagna sheets to get them to properly fit and cover your casserole dish.
Spread a layer of ricotta cheese across the lasagna sheets. Add a layer of chopped bell peppers and a handful of shredded cheese.
Repeat the layers until you run out of ingredients. I managed to get 3 layers. The final layer should finish with sauce and cheese.
Cover the casserole dish lightly with foil. Make sure the foil is not touching cheese. Bake for 45 minutes. Remove the foil and bake for 15 more minutes.
Let stand 5 to 10 minutes.
Want your own chance to try out Olivieri pasta? Here ya have it!
Disclosure: This is a sponsored post. All views and opinions expressed are those of my own.