Ingredients:

1 1/2 lbs. ground chicken

1 tbsp. olive oil

1 bottle (12 oz.) Buffalo wing sauce

1 1/2 cups meatless spaghetti sauce

1 carton (15 oz.) ricotta cheese

2 cups shredded part skim mozzarella cheese

9 no-cook lasagna noodles

2 medium sweet red peppers, chopped

1/2 cup crumbled blue cheese or feta cheese

Chopped celery and additional crumbled blue cheese, optional

Directions:

1. 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.

2. Spread 1 cup sauce onto the bottom of oval 6-quart Slow Cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat twice. Top with remaining sauce, sprinkle with blue cheese.

3. Cover and cook on low 4-5 hours or until the noodles are tender. Let stand for 15 minutes before serving. Top with celery and additional blue cheese if desired.

Bon Appetit!