Buffalo Chicken Lasagna
12 Lasagne noodles; uncooked
Vegetable oil cooking spray
1 lb Skinless boneless chicken
4 c Low-sodium spaghetti sauce
1 1/2 c Water
2 tb Hot sauce; or more to taste
2 tb Vinegar
1 ts Garlic salt
1 Container part-skim ricotta
-cheese; about 15 ounces
1/2 c Egg substitute
3/4 c 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
Posted to EAT-L Digest 14 Aug 96
Date: Wed, 14 Aug 1996 23:36:52 -0600
From: Ilene Warfield
NOTES : This delicious lasagne is especially quick, because you don't need
to cook the lasagne before assembling!