Buffalo Chicken Lasagna

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. 1

   Spray a large skillet with cooking spray; place over medium-high heat until hot.

2. 2

   Add chicken; sauté 4 minutes.

3. 3

   Drain well.

4. 4

   Stir in spaghetti sauce, water, hot sauce, vinegar and garlic.

5. 5

   In a small bowl, combine Ricotta cheese and egg substitute.

6. 6

   Set aside.

7. 7

   Spray a 9 × 13-inch baking pan with cooking spray.

8. 8

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

9. 9

   Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.

10. 10

    Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top.

11. 11

    Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce.

12. 12

    Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.

13. 13

    Preheat oven to 350ºF. Cover lasagne with foil and bake for 1 hour 10 minutes.

14. 14

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

15. 15

    Cover and let stand 15 minutes before serving.