Slow Cooker Buffalo Chicken Lasagna

Yes, buffalo chicken lasagna... I know it sounds crazy but if you ask anyone in my office, it's the good kind of crazy!  I made this for a pot luck and it was gone in less than an hour.  This is a great Super Bowl recipe idea.  The best part is that after you layer everything, you just plug it in and let your slow cooker do all the work!

Ingredients:

• 1 1/4lb shredded chicken (get one of those store bought rotisserie chickens- mega short cut!)
• 3.5c marinara sauce
• 3/4c+ buffalo sauce
• 1/3c diced celery
• 1/2c diced yellow onion
• cooking spray
• lasagna noodles (the regular, uncooked noodles, NOT the no-bake)
• large container of part-skim ricotta
• 2 diced red bell peppers
• 2 diced green bell peppers
• approx 3c taco blend cheese
• 1/4c water

1. Cook and shred some boneless skinless chicken (or shred the rotisserie chicken) and put aside.
2. To make the sauce: combine 3.5c marinara sauce, 3/4c+ buffalo sauce (add more sauce for a spicier lasagna), the cooked chicken, celery and onion.  Mix well.
3. Spray the inside of a 5 quart crock pot with olive oil cooking spray.
4. Add a ladle of sauce to the bottom of the slow cooker and start layering: a layer of noodles (break them  up to fit), then some part-skim ricotta, some diced peppers, some cheese, and more sauce.  Repeat the layers 3 more times.  End with a layer of noodles, some sauce, and a little more cheese.
5. If you're using marinara from the jar, add 1/4c water to the jar, shake it, and pour it over the lasagna.
6. Cook on high for 2.5 hours and then on low for an hour (3.5 hours total).  Start checking the noodles around the 3 hour mark, as you don't want them to get too mushy.
7. Unplug the crock pot and let the lasagna stand for 10-15 minutes.  Slice and serve!

Using 3/4c buffalo sauce will give you a mild to medium heat factor, so increase/decrease accordingly.  Make sure you use uncooked lasagna noodles.  They will cook to the perfect consistency if you follow the timing above.