Pasta and Pasta Sauce Recipes
Buffalo Chicken Lasagna
Yield: 10 servings
Ingredients
- 12 pieces lasagna, uncooked
- Vegetable oil cooking spray
- 1 pound skinless, boneless chicken breasts, diced
- 4 cups low-sodium spaghetti sauce
- 1 1/2 cups water
- 2 to 3 tablespoons hot sauce
- 2 tablespoons vinegar
- 1 teaspoon garlic salt
- 1 (15 ounce) container part-skim ricotta cheese
- 1/2 cup egg substitute
- 3/4 cup crumbled blue cheese
Instructions
- Spray a large skillet with cooking spray; place over medium-high heat until hot.
- Add chicken; sauté 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 lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
- Heat oven to 350 degrees F.
- Cover lasagne with foil and bake for 1 hour 10 minutes.
- Uncover lasagna, sprinkle blue cheese on top and bake for an additional 5 minutes uncovered.
- Cover and let stand 15 minutes before serving.
Attribution
Recipe and photo used with permission from:
National Pasta Association