1-1/2 pounds ground chicken
1 tablespoon olive oil
1 bottle (12 ounces) Buffalo wing sauce
1-1/2 cups meatless spaghetti sauce
1 carton (15 ounces) 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
Optional: Chopped celery and additional crumbled blue cheese
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 an oval 6-qt. slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese.
3. 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.
Five Star Recipe
TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing
YIELD: 8 servings.
Nutrition Facts
1 serving: 445 calories, 23g fat (11g saturated fat), 104mg cholesterol, 1996mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 33g protein.