Ingredients needed:
* 1 1/2 lbs. ground chicken
* 1 tablespoon of olive oil
* 1 bottle of Buffalo wing sauce
* 1 1/2 cups meatless spaghetti sauce
* 1 carton of ricotta cheese (15 oz.)
* 2 cups of shredded part-skim mozzarella cheese
* 9 no-cook lasagna noodles
* 2 medium sweet red peppers, chopped
* 1/2 cup of crumbled blue cheese or feta cheese
* Chopped celery and additional crumbled blue cheese, optional
Preparation steps:
* 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 crockpot. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese.
* Cover and cook on low for 4 to 5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Enjoy
(serves 8)
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