Buffalo chicken lasagna

Yield: 1 Servings

Measure Ingredient
12 Lasagne noodles; uncooked
Vegetable oil cooking spray
1 pounds Skinless boneless chicken breasts; diced
4 cups Low-sodium spaghetti sauce
1½ cup Water
2 tablespoons Hot sauce; or more to taste
2 tablespoons Vinegar
1 teaspoon Garlic salt
1 Container part-skim ricotta cheese; about 15 ounces
½ cup Egg substitute
¾ cup Crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 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" 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 1½ cups of the sauce. Spread half the ricotta mixture on top.

Arrange another 4 lasagna noodles over ricotta, and top with another 1 ½ 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¡. 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.

Posted to EAT-L Digest 14 Aug 96 Date: Wed, 14 Aug 1996 23:36:52 -0600 From: Ilene Warfield <ilenewar@...> NOTES : This delicious lasagne is especially quick, because you don't need to cook the lasagne before assembling!

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