Buffalo Chicken Lasagna
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Buffalo Chicken Lasagna
  Chicken    Lasagna  
Last updated 6/12/2012 1:11:16 AM. Recipe ID 38711. Report a problem with this recipe.
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      Title: Buffalo chicken lasagna
      Yield: 1 Servings
     12    Lasagne noodles; uncooked
           Vegetable oil cooking spray
      1 lb Skinless boneless chicken
           -breasts; diced
      4 c  Low-sodium spaghetti sauce
  1 1/2 c  Water
      2 tb Hot sauce; or more to taste
      2 tb Vinegar
      1 ts Garlic salt
      1    Container part-skim ricotta
           -cheese; about 15 ounces
    1/2 c  Egg substitute
    3/4 c  Crumbled blue cheese
  Spray a large skillet with cooking spray; place over medium-high heat
  until hot. Add chicken; 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" x 13" baking pan with cooking spray. Spread 1 cup of the
  sauce over the bottom of the pan. Arrange 4 lasagne 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 lasagne noodles over ricotta mixture
  and cover with remaining sauce.
  Preheat oven to 350.  Cover lasagne with foil and bake for 1 hour 10
  minutes. Uncover lasagne, sprinkle blue cheese on top and bake an
  additional 5 minutes uncovered. Cover and let stand 15 minutes before

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Recipe ID 38711 (Apr 03, 2005)

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