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Food Slow Cooker Buffalo Chicken Lasagna Recipe

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TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing
MAKES: 8 servings
Ingredients
  • 1-1/2 pounds ground chicken
  • 1 tablespoon olive oil
  • 1 bottle (12 ounces) Buffalo wing sauce
  • 1-1/2 cups meatless spaghetti sauce
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 9 no-cook lasagna noodles
  • 2 medium sweet red peppers, chopped
  • 1/2 cup crumbled blue cheese or feta cheese
  • Chopped celery and additional crumbled blue cheese, optional

Nutritional Facts

1 serving (calculated without optional ingredients) equals 445 calories, 23 g fat (11 g saturated fat), 104 mg cholesterol, 1996 mg sodium, 28 g carbohydrate, 3 g fiber, 33 g protein.

Directions
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Slow Cooker Buffalo Chicken Lasagna in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p35
 

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