Buffalo Chicken Lasagna
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lasagna noodles, uncooked
chicken breasts, boneless and skinless, diced
hot sauce of choice
blue cheese, crumbled
Spray a large skillet with cooking spray; place over medium-high heat until hot.
Add chicken; saute 4 minutes.
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" baking pan with cooking spray.
Spread 1 cup of the sauce over the bottom of the pan.
Arrange 4 lasagna noodles over the sauce.
Cover with 1 1/2 cups of the sauce.
Spread half the ricotta mixture on top.
Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce.
Spread remaining ricotta mixture on top.
Arrange final 4 lasagna noodles over ricotta mixture and cover with remaining sauce.
Cover lasagna with foil and bake for 1 hour 10 minutes.
Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
Cover and let stand 15 minutes before serving.