INGREDIENTS:

• 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

• Chopped celery and additional crumbled 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 cup sauce onto the bottom of an oval 6-qt. 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 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. Yield: 8 servings.