24 June 2007
buffalo chicken lasagna
Buffalo Chicken Lasagna 12 Whole Wheat Lasagna Noodles, uncooked 1 lb. Skinless Chicken Breast, cubed 3 Cups Hunt’s Four Cheese Spaghetti Sauce 1 Cup Very Mild Buffalo Wing Sauce 1 1/2 Cups Water 15 oz. Nonfat Ricotta Cheese 1/2 Cup Egg Substitute 9 Slices 2% Pepperjack Cheese Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.