Slow-Cooker Buffalo Chicken Lasagna
“When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer.” —Heidi Pepin, Sykesville, Maryland
| Servings | Prep Time | Cook Time |
| 8servings | 25minutes | 4hours |
| Servings | Prep Time |
| 8servings | 25minutes |
| Cook Time |
| 4hours |
Ingredients
- 1-1/2 lbs ground chicken
- 1 tbsp olive oil
- 1 bottle Buffalo wing sauce (12 oz.)
- 1-1/2 cups meatless spaghetti sauce
- 1 carton ricotta cheese (15 oz.)
- 2 cups part-skim mozzarella cheese shredded
- 9 no-cook lasagna noodles
- 2 medium sweet red peppers chopped
- 1/2 cup crumbled blue cheese or feta cheese
- chopped celery optional
- additional crumbled blue cheese optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses.
- Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese.
- Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Recipe Notes
Nutrition Facts
1 serving: 445 calories, 23g fat (11g saturated fat), 104mg cholesterol, 1996mg sodium, 28g carbohydrate (9g sugars, 3g fibre), 33g protein.
