Buffalo Chicken Lasagna

katie in the UP's Note:

I got this recipe from Master Cook. We like Buffalo chicken, I do make it a little spicier by adding Cayenne to the sauce.

• Total Time: 1 hrs 35 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 10

• 12 pieces lasagna noodles (uncooked)
• 1 lb boneless skinless chicken breast
• 4 cups spaghetti sauce
• 1 ½ cups water
• 2 tablespoons hot sauce (2 to 3 tablespoons)
• 2 tablespoons vinegar
• 3 garlic cloves , minced
• 15 ounces part-skim ricotta cheese
• ½ cup egg substitute
• ¾ cup crumbled blue cheese

Directions:

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