Buffalo Chicken Lasagna

by Gillian Markson | More from this Blogger

18 Jun 2006 07:43 PM

Buffalo Chicken Lasagna A twist on usual lasagna. Great for a football party.

INGREDIENTS: 12 noodles lasagne noodles, uncooked 1 lb skinless boneless chicken breasts, diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 tbs hot sauce, or more to taste 2 tbs vinegar 1 tsp garlic salt 15 oz part-skim ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese

DIRECTIONS: 1. Spray a large skillet with cooking spray and place over medium-high heat until hot. 2. Add chicken and saute 4 minutes. Drain well. 3. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. 4. In a small bowl, combine ricotta cheese and egg substitute. Set aside. 5. Spray a 9" x 13" baking pan with cooking spray. 6. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. 7. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. 8. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. 9. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce. 10. Preheat oven to 350. 11. Cover lasagne with foil and bake for 1 hour 10 minutes. 12. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Prep: 20 minutes Cook: 90 minutes Serves: 6

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