Ingredients
1-1/2 pounds ground chicken1 tablespoon olive oil1 bottle (12 ounces) Buffalo wing sauce1-1/2 cups meatless spaghetti sauce1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese9 no-cook lasagna noodles2 medium sweet red peppers, chopped1/2 cup crumbled blue cheese or feta cheeseOptional: Chopped celery and additional crumbled blue cheese
Preparation
In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses.
Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese.
Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
