When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer.
—HEIDI PEPIN SYKESVILLE, MD
PREP: 25 MIN. • COOK: 4 HOURS + STANDING • MAKES: 8 SERVINGS
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 of the sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup of the sauce, a third of the peppers and a third of the cheese mixture. Repeat the layers twice. Top with the remaining sauce; sprinkle with blue cheese.
3. Cover and cook on low for 4-5 hours or until the noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.