Buffalo Chicken Lasagna Recipe
Tagged in Pasta
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Directions
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saut� 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-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagna noodles (3 lengthwise, 1 widthwise) 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 remaining 4 lasagna noodles over ricotta mixture and cover with remaining sauce.
Preheat oven to 350 degrees F.
Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
Ingredients
- 10 servings
- 12 lasagna 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 to 3 tablespoons hot sauce
- 2 tablespoons vinegar
- 1 teaspoon garlic salt
- 1 (15 ounce) container part-skim ricotta cheese
- 1/2 cup egg substitute
- 3/4 cup crumbled blue cheese
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