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Buffalo Chicken Lasagna

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Rate this recipe 4.5/5 (48 Votes)
Buffalo Chicken Lasagna 1 Picture

Ingredients

  • Ingredients:
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  • Buffalo Chicken Lasagna
  • 3, 2012 March 3, 2012 by The Hot Mama
  • 3 3 3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
  • 1 1 1 Cup Frank’s Red Hot Buffalo Sauce
  • 828 828ml 828ml of pasta sauce
  • Uncooked lasagna noodles
  • Tub Tub of Ricotta Cheese
  • 1 1 1 cup of shredded cheddar cheese
  • 1 1 1 cup of shredded mozzarella cheese
  • 1/4 1/4 1/4 cup of water
  • Optional Ingredients:
  • 2 in 2 sweet bell peppers (not a fan of those in our house so we skipped it)
  • We used more cheese than we required too :)

Details

Preparation

Step 1

Directions:
- In a bowl combine the chicken, buffalo sauce & pasta sauce – this will be called the sauce from here on
- Spray your 5 qt slow cooker with non stick spray
- Ladle a large spoonful of your sauce to cover the bottom of the crock pot
- Add a layer of noodles – you will need to break them up. We like lots of noodles so we doubled up on this step
- Spread a layer of ricotta cheese across the noodles
- Add bell peppers
- Top with cheese
- Repeat the layers until you run out of ingredients.
- On the final layer top with sauce and cheese
- Pour 1/4 cup of water over your lasagna
- Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours.

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