Buffalo Chicken Wing Lasagna

• 4 Boneless chicken breast, cooked
• 67 oz jar of pasta sauce
• 1 1/2 cup Franks hot sauce
• 3 Red, Yellow or Orange bell peppers
• 15 oz Ricotta cheese
• 2 cup Mozzarella cheese, shredded
• 1/2 cup Bleu cheese, crumbles
• 1/4 cup Water (add at very end)
• 1 box uncooked lasagna noodles

1. Use a 5 QT crockpot
2. In large bowl, combine cooked and chopped chicken, pasta sauce and 1 cup hot sauce.
3. Ladle a big spoonful of the sauce into bottom of crockpot.
4. Cover with layer of uncooked lasagna noodles (you have to break them to get a proper fit).
5. Add a smear of ricotta cheese to top of noodles.
6. Add a layer of chopped bell pepper.
7. Sprinkle a handful of shredded cheese.
8. Repeat layers until you run out of ingredients.
9. Add bleu cheese crumbles.
10. Put 1/4 cup of water into empty pasta jar and shake.
11. Pour liquid over the top of the entire lasagna.
12. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
13. When cooking time is complete, unplug and remove cover.
14. Let it set for 20 minutes before cutting, or it will fall apart.

chicken breast, pasta sauce, hot sauce, red, ricotta cheese, mozzarella cheese, cheese, water, lasagna noodles

Taken from cookpad.com/us/recipes/337719-buffalo-chicken-wing-lasagna (may not work)