Jean's Buffalo Chicken Lasagna

• Ready In: 0 mins
• Serves: 10

Ingredients

• 12  lasagna noodles, uncooked
•  vegetable oil cooking spray
• 1  lb boneless skinless chicken breast, diced
• 4  cups  low sodium spaghetti sauce
• 1 1⁄2 cups water
• 2  tablespoons  hot pepper sauce, up to 3
• 2  tablespoons vinegar
• 1  teaspoon  garlic salt
• 15  ounces part-skim ricotta cheese
• 1⁄2 cup egg substitute
• 1  cup blue cheese or 1  cup mozzarella cheese, crumbled

Directions

1. Spray a la rge skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes.
2. Drain well.
3. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9" x 13" baking pan with spray.
4. Spread 1 cup of the sauce over the bottom of the pan.
5. Arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top.
6. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top.
7. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350 degrees F.
8. cover lasagna with foil and bake for 1 hour and 10 minutes.
9. Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.
10. let stand 15 minutes covered, before serving.