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Buffalo Chicken Lasagna
Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

5 Hr(s)
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1 serving
Original recipe yields 1 serving
3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
2 1/4 cups Frank’s Red Hot Buffalo Sauce
2 1/4 cups ranch dressing
Uncooked lasagna noodles
1 tub ricotta cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup water
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Let's Make It
In a bowl combine the chicken, buffalo sauce & ranch dressing – this will be called the sauce from here on
Spray your 5 qt slow cooker with nonstick spray. 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. Spread a layer of ricotta cheese across the noodles. Top with cheeses. Repeat the layers until you run out of ingredients. On the final layer, top with sauce and cheeses. 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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