Crockpot Buffalo Chicken Lasagna

Floridamom224 · June 2011

This recipe is seriously delish. I think it was Liz who originally told me about it a couple of years ago on the board!! It is sooo good and I have two friends who have also tried it and loved it. Here's the recipe!

Ingredients
3 already cooked chicken breasts, cubed
jar of prepared pasta sauce (20 ounces)
1 cup buffalo wing sauce
tub of ricotta cheese (15 ounces)
2 cups shredded cheese (cheddar and mozzarella blend)
1/2 cup blue cheese crumbles
1/2 cup of water
uncooked lasagna noodles

Use atleast a 5 qt crockpot, or cut back on the amount of ingredients
In a large glass bowl, combine the chicken, pasta sauce, and wing sauce
Ladle a big spoonful of the sauce blend into the bottom of the crockpot
Cover with a layer of lasagna noodles. You will have to break the noodles to get a good fit
Add a smear of ricotta cheese to the top of the noodles
Sprinkle a handful of shredded cheese on top

Repeat the layers until you run out of ingredients

Add the blue cheese crumbles to the top
Put the 1/4 c of water into the empty pasta jar and shake
Pour the water over the entire lasagna.

Cover and cook on low for 6-7 hrs or on high for 4-5

**I used hot wing sauce bc it is Paul's favorite. It was hot, but he LOVED it. If you want to tone it done, use a mild wing sauce.

ENJOY!!!!!

The only other difference is I use whatever chicken I have and just cut it up (like last night I used chicken tenderloins). I also add the blue cheese crumbles when i put the shredded cheese on each layer.

This Tuna Casserole with a twist is also good and I was skeptical at first!

1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
** I used two cans instead of one

1 to 2 tablespoons extra virgin olive oil (to taste)1 garlic clove, minced **I used one teaspoon minced garlic1 cup fresh tomato sauce or a good prepared marinara sauce **I used two cups marinara sauce (Italian sausage and garlic flavor)2 tablespoons chopped flat-leaf parsley or slivered fresh basil **I used one tablespoon basilSalt and freshly ground pepper1/4 to 1/2 teaspoon dried red pepper flakes (optional)1/2 cup pitted imported black olives, cut in half or into quarters lengthwise **I used a cup of green olives instead of black olives, and left them whole3/4 pound penne, or spaghetti ** I used linguineFreshly grated Parmesan for serving (optional)1. Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat, and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together. 2. Add the tomato sauce to the pan, heat through, and then add the red pepper flakes if using. Stir in the olives.3. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove two tablespoons of the cooking water, and mix with the tuna.4. When the pasta is cooked, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Yield: Serves four

nicoleg1982 · June 2011

Lasagna tip - if you are smearing the hard noodles with cheese mixtures, it's easier to do it BEFORE you lay the hard noodle into the sauce. Sometimes it's hard to get your hand down into the crockpot w/o making a mess. However, I do that for regular pan lasagna, too. ::shrug::