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.

Bon Appetit!