Buffalo Chicken Lasagna

Hubby LOVES buffalo chicken, and lasagna is right up his alley, too.  Why not combine the two?  Believe it or not, it turns out well.  Control the level of heat with the amount of Red Hot and marinara you use.  I used a full cup of Frank's Red Hot Extra Hot, but you could use regular Red Hot mixed with Marinara to your tastes.

  1 Box Lasagna Noodles                                                           2 Cups Bell Pepper, Diced

  4 Cups Chicken Breast, Shredded                                            15 Ounce Low Fat Ricotta

  1 Cup Red Hot                                                                         2 Cup Sharp Cheddar Cheese,

  28 Oz Marinara                                                                        -Shredded

Heat oven to 350 degrees.  Cook the noodles to package directions, drain.

In a large glass bowl, combine the chicken and red hot.  Set aside.

In another bowl, combine the cheeses.

Spread some sauce into the bottom of a lasagna pan.  Cover with a layer of lasagna noodles. Put 1/2 of the cheese mixture on top of the noodles, add a layer of peppers, add a little sauce, cover with another layer of noodles.  Top these noodles with the chicken then another layer of noodles.  Add the remaining cheese, then the peppers.  Top with noodles and the remaining sauce.  Cover  pan with foil.  Bake for 45 minutes or until heated through.