Buffalo Chicken Lasagna
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Lasagna noodles4 chicken breast halves1 jar pasta sauce1 cup buffalo wing sauce2 peppers, orange & yellow1 15- ounce tub of ricotta cheese2 cups shredded cheese (mozz/cheddar)1/2 cup bleu cheese crumbles1/4 cup of water (add at very end)
Use at least a 5-quart slow cooker
In 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 crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
Add a smear of the 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. 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 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.
Number of Servings: 8
Recipe submitted by SparkPeople user KATECOOK1.
In 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 crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
Add a smear of the 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. 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 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.
Number of Servings: 8
Recipe submitted by SparkPeople user KATECOOK1.
Nutritional Info Amount Per Serving
- Calories: 373.0
- Total Fat: 51.6 g
- Cholesterol: 76.0 mg
- Sodium: 1,757.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.5 g
- Protein: 24.7 g
Member Reviews