Buffalo Chicken Lasagna

Source: National Pasta Association

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

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.