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)
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.