Buffalo Chicken Lasagne
 
Recipe By : National Pasta Association 
Serving Size : 10 Preparation Time :0:00 
Categories : Chicken Main Meal 
Pasta 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
12 piece  Lasagne -- uncooked
  vegetable oil cooking spray
1 lb.  skinless boneless chicken breasts -- diced
4 cup  low-sodium spaghetti sauce
1-1/2 cup  water
2 Tbsp  hot sauce -- (2 to 3)
2 Tbsp  vinegar
1 tsp  garlic salt
15 oz.  part-skim ricotta cheese
1/2 cup  egg substitute
3/4 cup  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-inch baking pan with cooking spray. Spread 1 cup of the sauce over 
the bottom of the pan. Arrange 4 pieces of lasagne (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 lasagne 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. 
Preheat oven to 350 F. 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 serving. 
 
 
Source: "National Pasta Association" 
S(Web Site URL): "http://www.ilovepasta.org/" 
 
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* Exported from MasterCook * 
 
 
(ID: 80523) Mirror: rec.food.recipes: Fri, Sep 6, 2002


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