Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Lasagne noodles; uncooked |
| \N \N | 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 \N | 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!