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Jean's Buffalo Chicken Lasagna
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lasagna noodles, uncooked
to taste vegetable oil cooking spray
boneless skinless chicken breast
cups low sodium spaghetti sauce
tablespoons hot pepper sauce, up to 3
teaspoon garlic salt
part-skim ricotta cheese
or 1 cup
Spray a la rge skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes.
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.
Spread 1 cup of the sauce over the bottom of the pan.
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.
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.
Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350 degrees F.
cover lasagna with foil and bake for 1 hour and 10 minutes.
Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.
let stand 15 minutes covered, before serving.
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