Slow Cooker Buffalo Chicken Lasagna Recipe
Slow Cooker Buffalo Chicken Lasagna Recipe photo by Taste of Home

Slow Cooker Buffalo Chicken Lasagna Recipe

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When I make this tasty chicken lasagna at home, I use a whole bottle of buffalo wing sauce because my family likes the slow cooker dish nice and spicy. Use less if you prefer, and increase the pasta sauce.—Heidi Pepin, Sykesville, Maryland
TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing
MAKES:8 servings
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, 1,996 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

Nutritional Facts

1 serving (calculated without optional ingredients) equals 445 calories, 23 g fat (11 g saturated fat), 104 mg cholesterol, 1,996 mg sodium, 28 g carbohydrate, 3 g fiber, 33 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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