Slow Cooker Buffalo Chicken Lasagna

Stacey Magnuson

1	pkg	lasagna noodles, uncooked
4		chicken breasts, cooked and chopped
1	jar	Classico pasta sauce
1	12 oz bottle	Frank's Red Hot Wing sauce
3		red bell peppers, seeded and diced
1		container (15 ounces) Ricotta cheese

1	cup	Mozzarella Cheese, shredded
1	cup	sharp cheddar cheese, shredded
1/2	cup	beer- room temperature
		bleu cheese
		green onions chopped
		Ranch dressing

(Use at least a 5 quart cooker)

In a large bowl, combine chicken, pasta sauce, and hot wing sauce. Add about a cup of sauce to the bottom of crock pot and spread out. Break lasagne noodles and layer in next. Smear with 1/3 of the ricotta cheese. Sprinkle with about 1/3 of the chopped peppers. Add about 1/3 of the mozzarella, and 1/3 of the cheddar. Continue layering ingredients, reserving about 1 cup of sauce and a sprinkling of cheese for the top. Pour beer over the top. Cook on the lowest setting for 6-7 hours or high for 4-5 hours. Turn off heat. Remove lid from pot and let stand to set. Top with bleu cheese crumbles, green onions and Ranch dressing as desired.

Degree of Difficulty

Degree of Difficulty: Easy

Nutrition Facts

Serving size: Entire recipe (81.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	2678.3
Calories From Fat (38%)	1012.74
% Daily Value
Total Fat 113.7g	175%
Saturated Fat 55.81g	279%
Cholesterol 854.55mg	285%
Sodium 3876.93mg	162%
Potassium 4081mg	117%
Total Carbohydrates 63.29g	21%
Fiber 11.66g	47%
Sugar 22.43g
Protein 325.11g	650%

Recipe Type: Main Dish