Buffalo Chicken Lasagne

Source: America's Favorite Food Associations

Blue cheese gives this lasagne dish its zing. Serve with garlic bread and a leafy salad.

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Serves: 10
Prep Time: 10 minutes
Cook Time: 1 1/4 hours

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vegetable oil cooking spray
1 pound boneless skinless chicken breasts, diced
4 cups spaghetti sauce
1 1/2 cups water
2 - 3 tablespoons hot pepper sauce
2 tablespoons red wine vinegar
1 teaspoon garlic salt
1 fifteen-ounce container part skim ricotta cheese
1/2 cup Egg Beaters 99% egg substitute
3/4 cup blue cheese, crumbled

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 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 pieces of lasagne (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 pieces of lasagne over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees. 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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