Slow-Cooker Buffalo Chicken Lasagna

• 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

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 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.
3. 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.

ground chicken, olive oil, buffalo wing sauce, spaghetti sauce, ricotta cheese, mozzarella cheese, noodles, sweet red peppers, blue cheese, celery

Taken from www.tasteofhome.com/recipes/slow-cooker-buffalo-chicken-lasagna/ (may not work)