Buffalo Chicken Lasagna
12 pcs Lasagne, uncooked
Vegetable oil cooking spray
1 lb skinless, boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
3 tbsp hot sauce
2 tbsp vinegar
1 tsp garlic salt
15 oz container part-skim ricotta cheese
1/2 cup egg substitute
1 crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot.
Add chicken; saute 4 minutes
Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt
In a small bowl, combine ricotta cheese and egg substitute
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 F
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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