Serve this main course recipe with a side salad and a glass of Pinot Grigio!

Slow-Cooker Buffalo Chicken Lasagna

Ingredients

1-1/2 pounds ground chicken
1 tablespoon olive oil
1 — 12 oz. bottle Buffalo wing sauce
1-1/2 cups meatless spaghetti sauce
1 — 15 oz. carton 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

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 one cup sauce onto the bottom of an oval six-quart slow cooker. Layer with three noodles (breaking noodles to fit), one 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 four to five hours (or until noodles are tender).

~Let stand 15 minutes before serving. Top with celery and additional blue cheese.