Buffalo Chicken Lasagna
12 pieces
Lasagna, uncooked
Vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2-3 tbsp. hot sauce
2 tbsp. vinegar
1 tsp. garlic salt
1 15-oz. container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot.
Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot
sauce, vinegar and garlic salt.
In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9
x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the
bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over
the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture
on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1
1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4
pieces of lasagna over ricotta mixture and cover with remaining sauce.
Preheat oven to 350-o F. Cover lasagna with foil and bake for 1 hour 10 minutes.
Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes
uncovered. Cover and let stand 15 minutes before serving.
