Cajun Chicken Lasagna

Ingredients

• 2 lbs. ground chicken
• 2 celery ribs with leaves, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (28 oz.) crushed tomatoes, undrained
• 1 cup water
• 1 can (6 oz.) tomato paste
• 3 tsp. Cajun seasoning
• 1 tsp. sugar
• 2 cups shredded part-skim mozzarella cheese
• 1 carton (15 oz.) ricotta cheese
• 9 uncooked lasagna noodles

Directions

1. In a skillet, cook and crumble the ground chicken over medium heat until no longer pink. Add celery, green pepper and onion, cook and stir for 5 minutes longer or until vegetables are tender. Stir in tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheese.
2. Spread 1 cup meat sauce in a greased oval 5 or 6 qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary, to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat the layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.