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Instructions |
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1. In a bowl combine the chicken, buffalo sauce & pasta sauce –
this will be called the sauce from here on. Spray your 5 qt slow
cooker with non stick spray.
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2. Ladle a large spoonful of your sauce to cover the bottom of the
crock pot. Add a layer of noodles – you will need to break them up.
We like lots of noodles so we doubled up on this step
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3. Spread a layer of ricotta cheese across the noodles. Add bell
peppers. Top with cheese. Repeat the layers until you run out of
ingredients.
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4. On the final layer top with sauce and cheese. Pour 1/4 cup of
water over your lasagna. Cook on low for 4 to 5 hours or on high
for 2.5 to 3 hours.
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Originally Submitted
12/18/2012
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