Buffalo Chicken Lasagna in a Crock Pot

Today is Scott's birthday and for dinner I made Buffalo Chicken Lasagna. It's super easy and very tasty. And who doesn't love a crock pot recipe.
--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--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)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll 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, if desired. 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 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

For dessert I made a Baker's Square French Silk Pie. This was a partial disaster and success. I'll let you know how it tastes once we dive in to it later. There were raw eggs in the main part so I thought I'd bake it for about 5-10 minutes to make sure there was no more raw egg. Well I didn't realize it'd expand as much as it did as it poured all over our non-self-cleaning oven :( I took it out and put it in a bowl to cool. Once everything was cooled I put it together and it is now setting in the fridge.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 2 teaspoons vanilla
• 4 eggs
• Whipped cream or Cool Whip
• Baked pie crust

Instructions

1. Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust.
2. Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes. Add chocolate and vanilla and beat until incorporated. Add eggs, two at a time, beating 5 minutes after each addition. Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust. Add prepared whipped topping, You can garnish with shaved bittersweet chocolate as well.
3. Best if left overnight to set.