Buffalo Chicken Lasagna

Yields:	4-6 servings
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	Preparation	45 minutes
	Cooking	75 minutes
	Ready In	120 minutes

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Ingredients

12	each	lasagna noodles	uncooked
1	x	missing
1	pound	chicken breast halves, boneless and skinless
4	cups	spaghetti sauce	low-sodium
1 1/2	cups	water
2	tablespoons	red hot pepper sauce (eg. Tabasco)	or more to taste
2	tablespoon	vinegar
1	teaspoon	garlic salt
15	ounces	ricotta cheese	part-skim
1/2	cup	liquid egg substitute
3/4	cup	blue cheese	crumbled

Directions

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 x 13 inch baking pan with cooking spray.

Spread 1 cup of the sauce over the bottom of the pan.

Arrange 4 lasagne noodles over the sauce.

Cover with 1 1/2 cups of the sauce.

Spread half the ricotta mixture on top.

Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce.

Spread remaining ricotta mixture on top.

Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F.

Cover lasagne with foil and bake for 1 hour 10 minutes.

Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.

Cover and let stand 15 minutes before serving.

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Member Review

30-Minute Beef Stroganoff

Very very tasty. I couldn't eat it fast enough. I'm so glad I found this site. I used beef broth instead of the water. Even the mushrooms were packed with flavor. Two thumbs up!