Crock Pot Buffalo Chicken Lasagna

Post date: Jan 31, 2009 4:36:30 PM

Lasagna Noodles (for gluten free, use Tinkyada brand)

4 previously cooked chicken breast halves

1 jar of spaghetti sauce

1 cup buffalo wing sauce

3 red, yellow, or orange bell peppers

1 15 oz. ricotta cheese

2 cups shredded cheese (mozzarella and cheddar blend)

1/2 cup bleu cheese crumbles (omit if making gluten free!)

1/4 cup of water (add at very end)

In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crock pot. 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 peppers. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. (REMEMBER - DO NOT USE BLEU CHEESE IF MAKING GLUTEN FREE!) Put the 1/4 cup of water into you empty pasta sauce jar and shake to rinse out all of the sauce. 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.