My Lasagna Recipe

Thanks to Johnstone’s Vin Blanc Blog for this article and recipe!

Ok, it seems I’ve been hitting the jackpot this weekend with recipes! This is a must-try lasagna dish. The slow cooker produced crisp, crunchy lasagna noodle edges that I adore and wow! the hot sauce had a powerful punch!! This was by far the easiest lasagna I’ve ever thrown together and my husband commented, “it’s the only lasagna I need to bother making from now on!”

If your not a spicy heat lover, reduce the hot sauce, but still give this recipe a try! Thanks to A Year of Crockpotting for sharing the recipe on her blog. I’m glad I stashed it away for a nice winter day.

–1 box uncooked traditional lasagna noodles (I used whole wheat style)
–4 already cooked chicken breast halves, sliced
–1 jar of prepared pasta sauce
–1 cup buffalo wing sauce
–3 red, yellow, or orange bell peppers
–15 oz tub of ricotta cheese
–2 cups shredded cheese (mozzarella and cheddar blend)
–1/2 cup bleu cheese crumbles
–1/4 cup of water (add at very end)

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 7-8 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 or it will fall apart.

Tags: Chicken Lasagna, chicken recipe, lasagna recipe, More Lasagna Recipes