Jean's Buffalo Chicken Lasagna

Ingredients

• Servings: 10
• 12 lasagna noodles, uncooked
• to taste vegetable oil cooking spray
• 1 lb boneless skinless chicken breast, diced
• 4 cups low sodium spaghetti sauce
• 1 1/2 cups water
• 2 tablespoons hot pepper sauce, up to 3
• 2 tablespoons vinegar
• 1 teaspoon garlic salt
• 15 ounces part-skim ricotta cheese
• 1/2 cup egg substitute
• 1 cup blue cheese or 1 cup mozzarella cheese, crumbled

Recipe

• 1 spray a la rge skillet with cooking spray; place over medium-high heat until hot. add chicken; saute 4 minutes.
• 2 drain well.
• 3 stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. in a bowl, combine ricotta cheese and egg substitute. set aside. spray a 9" x 13" baking pan with spray.
• 4 spread 1 cup of the sauce over the bottom of the pan.
• 5 arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. cover with 1 1/2 cups of the sauce. spread half of the ricotta mixture on top.
• 6 arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. spread the remaining ricotta mixture over the top.
• 7 arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. preheat oven to 350 degrees f.
• 8 cover lasagna with foil and bake for 1 hour and 10 minutes.
• 9 uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.
• 10 let stand 15 minutes covered, before serving.