Ingredients
2 pounds ground chicken2 celery ribs with leaves, chopped1 medium green pepper, chopped1 medium onion, chopped1 can (28 ounces) crushed tomatoes, undrained1 cup water1 can (6 ounces) tomato paste3 teaspoons Cajun seasoning1 teaspoon sugar2 cups shredded part-skim mozzarella cheese1 carton (15 ounces) ricotta cheese9 uncooked lasagna noodles
Preparation
In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses.
Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.
