Buffalo Chicken Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lb. ground chicken
1 Tbsp. olive oil
1 bottle (12 oz.) Buffalo wing sauce
1 1/2 c. meatless spaghetti sauce
1 carton (15 oz.) ricotta cheese
2 c. shredded part-skim mozzarella cheese
9 no-cook lasagna noodles
2 medium sweet red peppers, chopped
1/2 c. crumbled blue cheese or feta cheese
Chopped celery and additional blue cheese, optional

Directions:
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 c. sauce onto the bottom of a 6 quart slow cooker.  Layer with 3 noodles (breaking noodles to fit), 1 c. sauce, 1/3 of the peppers and 1/3 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.