Buffalo Chicken Lasagna

Pinned on May 24, 2012 at 2:53 pm by admin

Buffalo Chicken Lasagna

– 3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
– 1 Cup Frank’s Red Hot Buffalo Sauce
– 828ml of pasta sauce
– Uncooked lasagna noodles
– Tub of Ricotta Cheese
– 1 cup of shredded cheddar cheese
– 1 cup of shredded mozzarella cheese
– 1/4 cup of water

Optional Ingredients:
– add 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 :)

– 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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