Buffalo Chicken Lasagna


 

 

 

 

 

 

 

I have to admit it, I am not a buffalo fan. I have never been a fan of buffalo chicken and would never have made this if Jim didn’t beg me for it. Turns out I liked it too! Just goes to show you that it’s good to try new things and venture out because you just never know. This lasagna has a very different taste to it, and a good one at that. I have made this lasagna many times now and for many different people, and I have always gotten rave reviews on it. With football season rapidly approaching, this is the perfect Sunday football meal. For all you women out there looking for the key to your man’s heart, look no further! This dish makes a lot of lasagna so it is also the perfect meal to feed to company. If you are dairy free like me, I highly recommend using Daiya cheese to replace the cheese listed below and just omit the blue cheese.

Ingredients:

  • 4 cooked boneless, skinless chicken breast halves, chopped
  • 1 (26-ounce) jar pasta sauce
  • 1 cup buffalo wing sauce
  • 8 to 10 uncooked traditional gluten-free lasagna noodles (I use brown rice noodles)
  • 1 (15-ounce) container ricotta cheese
  • 3 red bell peppers, chopped
  • 2 cups shredded mozzarella cheese
  • 1/2 cup blue cheese crumbles
  • 1/2 cup water

Directions: Use a 6 quart slow cooker. In a mixing bowl, combine the chicken, pasta sauce, and buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles. Add a smear of ricotta cheese to the top of the noodles. Add a layer of bell pepper, and top with some shredded cheese. Repeat the layers until you run out of the ingredients. Add the blue cheese crumbles. Put the water into your empty sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6 to 7 hours, or on high for 4 to 5 hours. When the cooking time is complete, unplug the slow cooker and take off the lid. Let the lasagna sit for 20 minutes before cutting.

Little Debbie’s Tip: It is very important that you let the lasagna sit for at least 20 minutes before cutting or else you will end up with a big sloppy mess of a lasagna. I usually let my lasagna sit for 30 minutes before cutting which is always just right!

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One thought on “Buffalo Chicken Lasagna

  1. OMG!!! Debbie. I make this over night and took it to work today for lunch and it was GREAT!!!! Janee and I had a great time together making it and I can’t wait to eat it again for dinner. Janee is counting down too!

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