Buffalo chicken lasagne

10 Servings

Ingredients

Quantity Ingredient
12 Pieces Lasagne, uncooked
Vegetable oil cooking spray
1 pounds Boneless chicken breasts (skinless), diced
4 cups Low-sodium spaghetti sauce
1½ cup Water
2 tablespoons Hot sauce (or more if desired
2 tablespoons Vinegar
1 teaspoon Garlic salt
15 ounces Part-skim ricotta cheese
½ cup Egg substitute
¾ cup Crumbled blue cheese

Directions

This delicious lasagne is especially quick, because you don't need to cook the lasagne before assembling! Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 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 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1½ cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagne over ricotta, and top with another 1 ½ 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 degrees 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.

Each serving provides: 358 Calories; 24⅒ g Protein; 37½ g Carbohydrates; 12½ g Fat; 47⅕ mg Cholesterol; 743 mg Sodium.

Calories from Fat: 31%

Copyright National Pasta Association () (Reprinted with permission)

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