Buffalo chicken lasagna

 
                          Buffalo Chicken Lasagna
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    lasagne noodles -- uncooked
                         vegetable oil cooking spray
    1      pound         skinless boneless chicken breasts -- diced
    4      cups          low-sodium spaghetti sauce
    1 1/2  cups          water
    2      tablespoons   hot sauce -- or more to taste
    2      tablespoon    vinegar
    1      teaspoon      garlic salt
    1      container     part-skim ricotta cheese -- about 15 ounces
      1/2  cup           egg substitute
      3/4  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 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¡.  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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 Per serving: 1449 Calories; 73g Fat (46% calories from fat); 169g Protein; 23g
 Carbohydrate; 418mg Cholesterol; 2367mg Sodium
 
 NOTES : This delicious lasagne is especially quick, because you don't need to
 cook the lasagne before assembling!