Recipe Saturday

on Sunday :]

Buffalo Chicken Lasagna

12 lasagna noodles, uncooked
1 lb skinless boneless chicken breast, cubed
4 cups low-fat spaghetti sauce, no more than 2 grams fat per serving
around a 1/4 to 1/2 cup of water
2-3 Tbsp. hot sauce
2 Tbsp. vinegar
1 tsp. garlic salt
15 oz. nonfat ricotta cheese
2 eggs
3/4 cup crumbled bleu cheese

recipe directions
Preheat oven to 350*F. Spray a large nonstick skillet with nonstick cooking spary; place over medium high heat until hot. Add chicken and 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 9×13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 3 or 4 pieces of lasagna over sauce. Spread with sauce

, then layer with the ricotta mixture. Repeat layers until all ingredients are used, ending with sauce. Cover and bake for 1 hour 10 minutes. Uncover and sprinkle with bleu cheese and bake 5 more minutes, uncovered. Cover and let stand 15 minutes before serving.