Print Options

 
 
 
 Print
Slow Cooker Buffalo Chicken Lasagna Recipe

Slow Cooker Buffalo Chicken Lasagna Recipe

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 YIELD: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

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.

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.

Wine Pairings

Medium-Bodied Red Wine

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