CrockPot Buffalo Chicken Lasagna

By longhornfans

Ingredients

• Uncooked traditional lasagna noodles
• 3 - 4 Chicken breast halves, cooked and diced
• 1 jar of Pasta sauce
• 1 cup Buffalo wing sauce
• 3 red, yellow, green or orange bell peppers (or a combination)
• 15 oz. Ricotta cheese
• 2 cups Shredded cheese (mozzarella and cheddar blend)
• 1/2 cup Bleu cheese
• 1/4 cup Water

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

1. Use large crockpot (at least a 5 qt.). Spray with non-stick cooking spray.
2. In a large glass bowl, combine cooked and chopped chicken breast, pasta sauce, and 1 cup of buffalo wing sauce.
3. Ladle a big spoonful of the sauce into the bottom of crockpot. Cover with a layer of uncooked lasagna noodles (break to fit).
4. Add a smear of ricotta cheese to the top of the noodles followered by a layer of chopped bell peppers and a handful of shredded cheese.
5. Repeat layers until you run out of ingredients.
6. Add bleu cheese crumbles.
7. 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.
8. Cover and cook on low for 6-7 hours, or on high for 4-5.(When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting or it will fall apart.)