Lately, it seems that I've been all about cooking things in the crock pot. This is mostly due to the fact that my weekends have been super busy and it's just all too easy to toss ingredients into the pot and let it do the work. Plus, there are just so many delicious crock pot recipes out there.
As of right now, anything that contains buffalo chicken is pretty much my favorite food, so when I happened to stumble upon this recipe, I knew right away that I needed to make it. I'll admit I was a little nervous at first though, due to the fact that the recipe called for pasta sauce to be combined with Frank's Red Hot sauce. At the time, the mixture of these two ingredients just didn't sound very appetizing, however, I love it when I'm wrong! Needless to say, this meal is definitely addictive and I have no shame in admitting that I went back for seconds!
Twisted Buffalo Chicken Lasagna
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Ingredients:
3-4
chicken breasts (cooked and chopped or shredded)1 cup Frank’s Red Hot Sauce
1 jar (24 oz.) pasta sauce (I used Prego Roasted Garlic and Herb)
1 package uncooked lasagna noodles
1 container ( oz) fat free ricotta cheese
Shredded cheddar cheese
Shredded mozzarella cheese
¼ cup water
Optional
Ingredients:
Red
or green pepperSpinach
Onion
Directions:
Coat
the sides and bottom of a 5 qt. crock pot with a non-stick cooking spray.
In
a medium size bowl, combine the chicken pieces, Frank’s sauce, and pasta
sauce. Toss the ingredients together
until the chicken pieces have been fully coated and the sauces are well
blended.
Next,
scoop a large spoonful of the chicken/pasta sauce into the crock pot. There should be enough of the sauce to evenly
coat the bottom. After that, add on a
layer of lasagna noodles…..FYI- you may
need to break up some of the noodles in order for them to fit properly. You could also choose to add on another layer
of noodles, if desired. Spread a
layer of ricotta cheese over the noodles and top with the cheddar and
mozzarella cheese. This is also the step
where you would add in any of the optional ingredients. Repeat the layers until you run out of
ingredients, but make sure that you top the final layer with the sauce and the
cheese. Once ready, pour the ¼ cup water
over the top of the lasagna.
Cook
on low for 4-5 hours, or on high for 2 ½ to 3 hours.
Source: Slightly adapted from Hot Mama's Blog
