Do not let the slow cooker part confuse you. This recipe is not a quick toss everything into the slow cooker and enjoy sort of recipe. It’s a bit more labor intensive but oh so worth it!
Now that I have been cooking regularly for several months, I have been trying to modify and create my own recipes. Many Italian recipes I have been finding online requires a jar of spaghetti sauce. That is the first thing I eliminate from every recipe I try. Instead, I substitute a can of tomato sauce.
I do this for two reasons. First, with tomato sauce, I can control the level of salt and spices. Spaghetti sauce generally is full of salt. I can just add a pinch of salt instead of being subjected to the already mixed salty sauce. Plus, my herb garden allows me to add fresh spices instead of the dried ones. Second, a can of tomato sauce is far cheaper. So with health and my wallet on my side, I haven’t missed the jar of spaghetti sauce in my recipes.
True to form, I have modified this recipe slightly. Subbing out the spaghetti sauce and modifying some ingredients and prep. This recipe was a huge hit. It allowed us to enjoy the delicious taste of wings without the deep fried fat.
- 10 uncooked traditional lasagna noodles
- 2 cooked chicken breast, shredded
- 1 can tomato sauce plus spices as desired
- 3/4 cup buffalo wing sauce (such as Frank’s Red Hot)
- 3 bell peppers (red, orange, yellow or green), chopped
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup bleu cheese crumbles
- 1/4 water
Cook and shred chicken. In a medium sized bowl, combine cooked chicken, tomato sauce, and buffalo sauce. Sprinkle pepper, garlic powder, dried parsley, and dried oregano. Mix well.
Ladle enough sauce to cover the bottom of the slow cooker. Place on top of the sauce a layer of lasagna noodles with ricotta cheese spread on top of each noddle. You will have to break the noodles to make them fit. I found it was easier to spread the ricotta on the noodles first instead of adding the cheese after the noodles were sitting in a pool of sauce.
Add a layer of bell peppers. Top with a layer of mozzarella cheese and bleu cheese. Add a layer of chicken and sauce and continue to layer until you run out of ingredients.
Sprinkle remaining bleu cheese crumbles on top. Pour 1/4 cup water over lasagna and add lid. Cook for 4-5 hours on low. Do not cook longer as the pasta will overcook. Remove lid and let sit for 20 minutes before serving. Enjoy!
Adapted from: Six Sisters’ Stuff
Serves 8. 1 square per serving. 7 Weight Watcher’s Plus Points per serving.