Buffalo Chicken Lasagna1
By Just A Pinch KitchenCrew
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- lasagna noodles, uncooked
- cooking spray
- 1 lb
- chicken breasts, boneless and skinless, diced
- 4 c
- spaghetti sauce
- 1.5 c
- 2 Tbsp
- hot sauce of choice
- 2 Tbsp
- 1 tsp
- garlic salt
- 15 oz
- ricotta cheese
- 1/2 c
- egg substitute
- 3/4 c
- blue cheese, crumbled
1Spray a large skillet with cooking spray; place over medium-high heat until hot.
2Add chicken; saute 4 minutes.
4Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
5In a small bowl, combine ricotta cheese and egg substitute. Set aside.
6Spray a 9" x 13" baking pan with cooking spray.
7Spread 1 cup of the sauce over the bottom of the pan.
8Arrange 4 lasagna noodles over the sauce.
9Cover with 1 1/2 cups of the sauce.
10Spread half the ricotta mixture on top.
11Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce.
12Spread remaining ricotta mixture on top.
13Arrange final 4 lasagna noodles over ricotta mixture and cover with remaining sauce.
14Preheat oven to 350.
15Cover lasagna with foil and bake for 1 hour 10 minutes.
16Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
17Cover and let stand 15 minutes before serving.