Published: by Absolutely Recipes, in the Birds recipes category.
2 pounds ground chicken
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3 TSPs Cajun seasoning
1 TSP sugar
2 cups shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
9 uncooked lasagna noodles
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 quart 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.
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