Buffalo Chicken Lasagna

Photo by Lisa P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

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  • Buffalo Chicken Lasagna

  • 3, 2012

    March 3, 2012 by The Hot Mama

  • Ingredients:

  • 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 :)

Directions

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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