Buffalo Chicken Lasagna
Buffalo Chicken Lasagna recipe
Yield
8 servingsPrep
45 minCook
75 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
uncooked |
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 4 | cups |
spaghetti sauce
low-sodium |
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
red hot pepper sauce
or more to taste |
*
|
| 2 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
garlic salt
|
|
| 15 | ounces |
ricotta cheese
part-skim |
|
| ½ | cup |
liquid egg substitute
|
|
| ¾ | cup |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
uncooked |
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 946 | ml |
spaghetti sauce
low-sodium |
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
red hot pepper sauce
or more to taste |
*
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
garlic salt
|
|
| 433.5 | ml/g |
ricotta cheese
part-skim |
|
| 118 | ml |
liquid egg substitute
|
|
| 177 | ml |
blue cheese
crumbled |
|
Directions
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 lasagne noodles over the sauce.
Cover with 1½ cups of the sauce.
Spread half the ricotta mixture on top.
Arrange another 4 lasagna noodles over ricotta, and top with another 1½ 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℉ (180℃).
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.
