from the desk of tara hope…

i wrote on twitter tonight that we were having buffalo chicken lasagna for dinner tonight and a few people asked me for the recipe so i decided to post it. i got this recipe from one of my favorite websites OF ALL TIME: Crockpot365! The author of this site, Stephanie, made a different slow cooker dish every single day in 2008(!), and she has some of the best slow cooker recipes EVER. I have her first cookbook and her second one just came out a few days ago so i will be ordering that immediately. if you have never seen her website take time to go through it, it will do wonders for your slow-cooking experience! she makes everything in there from appetizers to desserts! here is the link to the recipe!

ingredients:

• –uncooked traditional lasagna noodles
• –4 already cooked chicken breast halves (i use shredded rotisserie chicken, or my stash of frozen-shredded-cooked chicken)
• –jar of prepared pasta sauce
• –1 cup buffalo wing sauce (add more than this because we like spice and we LOVE buffalo flavor!-T)
• –3 red, yellow, or orange bell peppers(i leave this out and do spinach instead-T)
• –tub of ricotta cheese (15 oz)
• –2 cups shredded cheese (mozzarella and cheddar blend)
• –1/2 cup bleu cheese crumbles
• –1/4 cup of water (add at very end)
• –spinach (optional…i like to add this in the layers for extra veggie flavor!-T)

directions:

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, 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 ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. 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. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into so it doesn’t fall apart

**these are her instructions, i just wanted to add my own notes to how i do it. i added a T to all my notes!**

***EDIT*** i forgot to mention that all of her recipes are gluten free! you dont have to make them gluten free but her family is, so she tells you the brands and tricks she uses to keep them gluten free. pretty sweet!