Recipe # 26 Day 26

Day 26 of 30
Buffalo Chicken Lasagna
I got this recipe last winter from a Good Morning America Episode
I loved it but it was a bit too spicy, I am going to try to tone it down a bit to make it more "family" friendly

uncooked traditional lasagna noodles  (I used the healthy request noodles, they were great)
4 chicken breasts, skinless/boneless, cooked & shredded
1 jar garden combination RAGU spaghetti sauce
1 cup buffalo wing sauce (mild)  I used Kroger brand MILD sauce
3 bell peppers (green, red, yellow), chopped
1 tub ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2  cup blue cheese crumbles
1/4 cup water (add at very end)

In a large bowl, combine shredded chicken, spaghetti sauce and 1 cup wing sauce.  Mix well.

Ladle a big spoonful of the chicken/sauce mixture into the bottom of the slow cooker.  Cover with a layer of uncooked lasagna noodles.  You'll have to break them to get fit, try to keep in large pieces if possible.  Add a smear of ricotta cheese to the top of the noodles.  Spread around evenly.  Add a layer of chopped bell peppers.  Sprinkle on a handful of shredded cheese.  Sprinkle with a few crumbles of blue cheese.

Repeat layers until you run out of ingredients.  Add 1/4 cup water to the empty spaghetti sauce jar, shake well.  Add to the top of the mixture.

Cover and cook on LOW for 6-7 hours.  When cooking time is complete, unplug slow cooker and take off the lid.  Let sit for 20 minutes before cutting into it or it will fall apart.


Report:   I really like this recipe.  There is a lot going on with this recipe as far as flavors but I think it is really delicious.  Even good as leftovers.   
The milder ingredients helped a lot with my kids liking it better but you can spice it up as much or as little as you'd like.

Bon' Appetit'