Jean's Buffalo Chicken Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
12 lasagna noodles, uncooked |
to taste vegetable oil cooking spray |
1 lb boneless skinless chicken breast, diced |
4 cups low sodium spaghetti sauce |
1 1/2 cups water |
2 tablespoons hot pepper sauce, up to 3 |
2 tablespoons vinegar |
1 teaspoon garlic salt |
15 ounces part-skim ricotta cheese |
1/2 cup egg substitute |
1 cup blue cheese or 1 cup mozzarella cheese, crumbled |
Directions:
1. Spray a la rge skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes.
2. Drain well.
3. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 baking pan with spray.
4. Spread 1 cup of the sauce over the bottom of the pan.
5. Arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top.
6. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top.
7. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350 degrees F.
8. cover lasagna with foil and bake for 1 hour and 10 minutes.
9. Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.
10. let stand 15 minutes covered, before serving.
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