uncooked traditional lasagna noodles
4 already cooked chicken breast halves
Jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
Tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles (optional)
1/4 cup of water
In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. 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 of water into your 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. When cooking time is complete, unplug and take the lid off of the crockpot. Let it sit for 20 minutes before cutting into so that the cheese has a chance to set.
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