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--1 jar of prepared pasta sauce (26 oz)
--1 cup buffalo wing sauce (we used Frank's sauce- it is so good!)
--3 green bell peppers, chopped (you could also use red, yellow, or orange peppers if you want)
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)
Ladle a big spoonful of the sauce into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on low for 4-5 hours, or on high for 2.5-3 hours (if you go any longer than that, the pasta will start to turn mushy). When cooking time is complete, unplug and take off the lid of the crock. Let sit for 20 minutes before serving so that it is easier to scoop out.