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, Maryland
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) Galbani® Ricotta Cheese
2 cups (8 ounces) shredded Galbani® 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
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.