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 tablespoons hot sauce (2 to 3 tablespoons)
2 tablespoons vinegar
1 teaspoon garlic salt
1 15-ounce 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; sauté 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
× 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 350ºF. 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.