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Buffalo Chicken Lasagna
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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!
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