2-4 boneless chicken breast
1 box of traditional lasagna noodles
1 jar of prepared pasta sauce
1 c. buffalo wing sauce
1 yellow pepper
1 red pepper
1 green pepper
1 15 oz. Ricotta cheese
2 c. shredded cheddar and mozzarella cheese blend
1/4 c water
The night before, we need to put your chicken in a crockpot and let it cook overnight. The next morning, drain all the water off and chop the chicken into small pieces.
This recipe is designed for a 5 qt. crockpot, if you are not using one, cut back on your ingredients.
In a large bowl, combine cooked and chopped chicken breast, pasta sauce, and 1 c buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot, cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear(a spoonful or 2) on top of the noodles. Add a layer of the bell peppers. Sprinkle on a handful of shredded of cheese. Repeat layers until you run our of ingredients. Put 1/4 c of water into your empty pasta sauce and shake the jar, then pour the mixture over the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When cooking time is complete, unplug and take off the lid of the crockpot. Let is sit for 20 minutes before cutting into it or it will fall apart.
If you do not have time to cook this in a crockpot, you can cook the chicken and when you get home in the evening, follow the same directions and using the same ingredients except exchange traditional lasagna noodles for over ready ones and bake it on 350 degrees for 1.5-2.5 hours. Let it set for 10 minutes out of the oven before cutting to prevent it falling apart.
I hope you enjoy it and if you have any questions, please contact me and I'll help you out! Let me know if you like it!