Crockpot Buffalo Chicken Lasagna

I tried this one after Rae and a bunch of other board girls were buzzing about it... it comes from the Year of Slow Cooking blog and it's wonderful! It really has a kick to it-I think I might back off a little on the Frank's next time because it was a little too spicy for Maya to eat.

Uncooked Lasagna noodles, 1 box
4 already cooked chicken breasts (I just used a package, as usual)
Jar of prepared pasta sauce
1 C buffalo wing sauce (I used Frank's)
3 red, yellow, or orange bell peppers
15oz tub of ricotta cheese
2 C shredded cheddar and mozzarella cheeses
1/2 C bleu cheese crumbles
1/4 C water

Use at least a 5qt crockpot, or else cut back on the ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crock pot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into, or it will fall apart.