 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I got this recipe from Master Cook. We like Buffalo chicken, I do make it a little spicier by adding Cayenne to the sauce. Ingredients:
12 pieces lasagna noodles (uncooked) |
1 lb boneless skinless chicken breast |
4 cups spaghetti sauce |
1 1/2 cups water |
2 tablespoons hot sauce (2 to 3 tablespoons) |
2 tablespoons vinegar |
3 garlic cloves, minced |
15 ounces part-skim ricotta cheese |
1/2 cup egg substitute |
3/4 cup crumbled blue cheese |
Directions:
1. Spray a large skillet with cooking spray; place over medium-high heat until hot.
2. Add chicken; sauté 4 minutes.
3. Drain well.
4. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic.
5. In a small bowl, combine Ricotta cheese and egg substitute.
6. Set aside.
7. Spray a 9 × 13-inch baking pan with cooking spray.
8. Spread 1 cup of the sauce over the bottom of the pan.
9. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.
10. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top.
11. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce.
12. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
13. Preheat oven to 350ºF. Cover lasagne with foil and bake for 1 hour 10 minutes.
14. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
15. Cover and let stand 15 minutes before serving.
|
|